Big Daddy's     Cooking with Attitude

Thai Chile



Summer Squash and Mushroom Casserole

This is really delicious, even if you’re not a squash lover you’re going to enjoy this.

2 lbs summer squash, halved lengthwise and cut into " slices
1 medium onion, thinly sliced
2 C fresh mushrooms, sliced
1 C sour cream
1 can condensed cream of mushroom soup
1 8-oz pkg Pepperidge Farms stuffing mix
C melted butter

Steam the squash, onion and mushrooms until tender but not mushy. Drain and set aside. Combine the soup and the sour cream then fold in the vegetable mixture. In a casserole dish pour of the stuffing mix. Add the melted butter and mix well spreading evenly over the bottom of the dish. Add the vegetable mixture on top of the stuffing. In a separate bowl pour the remainder of the stuffing mix, the rest of the butter and 2/3 cup of warn water. Mix well and cover the vegetable mixture with the stuffing.

Bake at 350 for about 25 minutes or until thoroughly heated. Delicious warm or at room temperature.


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