Aunt Juanita’s Squash Casserole

Cook 6 cups cups – squash OR zucchini with 1 chopped onion

drain and set aside. (should yield 4 to 6 cups)


2 Eggs slighlty beaten with fork

add 1 can cream of chicken OR cream of mushroom soup

mix together, then add the squash/zucchini and onion mixture

Next mix together:

8 oz Peppridge Farm Herb Stuffing Mix

1 stick butter

Put 1/2 herb season mixture in bottom of casserole dish.

Layer with the squash mixture.

Add remaining stuffing mixture on top.

Bake at 350 degrees 30 minutes

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