Ingredients:

  • 2 lbs yellow squash, sliced into ¼ inch rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • ½ cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 6 cups Stove Top stuffing mix
  • ½ cup unsalted butter, melted

Instructions:

  1. Heat 2 tbsp butter in a skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent.
  2. Toss in the yellow squash slices, seasoning with salt and pepper. Sauté for 5–7 minutes until the squash is tender-crisp and begins to show light golden edges.
  3. In a large mixing bowl, whisk together the condensed soup, sour cream, garlic powder, and half of the shredded cheddar cheese.
  4. Gently fold the sautéed squash and onions into the creamy binder using a rubber spatula.
  5. Preheat oven to 350°F (175°C). Spread the creamy squash mixture evenly into a 9x13 inch baking dish.
  6. In a separate bowl, toss the stuffing mix with melted butter until evenly coated. Sprinkle the stuffing over the squash mixture, pressing down lightly.
  7. Sprinkle the remaining cheddar cheese over the top of the stuffing.
  8. Bake for 25–30 minutes until the edges are bubbling and the topping is deep mahogany brown and crunchy.