This recipe is my friends Debbie's absolute favorite. In fact, she loves it so much that I kept the recipe a secret from her for years. I told her that instead of giving it to her- I would simply make it for her any and every time she wanted. When Tony and I started planning our wedding, she told me she wanted it the week we would be on our honeymoon. So, before leaving for our cruise, I made it and took it over to a friends house who delivered it to her while we were gone. I also gave her a copy of the recipe as a gift for being my maid of honor. I always think of her when I make this recipe. Even if you don't like squash, you will love this recipe!
1 pound yellow squash, sliced
1 pound green zucchini, sliced
1 onion, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 1/2 cup grated cheddar cheese
1 cup butter
7 1/2 ounces herbed dry bread stuffing mix
Preheat oven to 350 degrees. Cook squash and onions in boiling salted water until tender. Drain and stir in 1/2 cup butter or margarine. Stir in sour cream, cream of chicken soup, cream of celery soup, and cheese. Set aside. Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour the squash mixture in 9 x 13 inch greased pan. Pour stuffing on top of squash mixture. Bake for 30 minutes, until golden brown and bubbly.
Tomorrow's Daily Special: Everyday Biscuits
