Down Home Squash Casserole

Down Home Squash Casserole


3 lbs. yellow squash, sliced
16 oz. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. cornbread stuffing
5 oz. can sliced water chestnuts, drained
12 oz. pkg. milkd Cheddar cheese, shredded
1 stick of butter
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, finely chopped
1/2 cup oil

In a large skillet, fry squash and onion in oil until done. Drain well of oil.
Take a potato masher and mash well; set aside. In a saucepan melt butter over low heat.
 Pour cornbread stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Mix well. Add the cooked squash and onion and mix well.
 Pour 1/2 the stuffing crumbs in a greased 9X13 casserole dish; spread evenly.
Add the squash casserole mixture and spread evenly.
Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 for 35 minutes, or until top is browned.