6 yellow squash, washed & sliced in 1/4 inch rings
1 Vidalia or other sweet onion, diced
1 tsp sea salt
1/2 stick margarine
Pepper to taste
1 box Cornbread Stove Top Stuffing
1 can cream of chicken soup
1/2 cup grated sharp cheddar cheese
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Let's Make It
In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
Place it in a casserole dish and top with shredded cheese.
Bake at 375°F for 30 to 45 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.