The F.U.N. Place Recipe Box Archives
Freezer Squash Casserole
Mix all very well except stuffing and butter. Divide evenly between freezer bags. Mix enough melted butter with stuffing mix to moisten, but not soggy. Divide into separate freezer bags from squash.
- 2 lb sliced yellow squash, cooked, mashed a bit and cooled
- 2 cans cream of mushroom soup
- 16 ounces sour cream
- 1 pound cheddar cheese,shredded
- 1 large bag stuffing mix
- melted butter
To serve: Thaw. Place half of stuffing mix in bottom of baking dish, top with all of squash mixture,and top with remaining stuffing mix. Bake at 350* until hot and bubbling through.
Posted by Homebound on February 10, 1999
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