The F.U.N. Place Recipe Box Archives

Freezer Squash Casserole

(makes 3)

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

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.

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

Back to The F.U.N. Place