Squash casserole with stuffing

Once you try this rich squash casserole with stuffing, made with homemade cream of mushroom soup, you’ll never used the canned stuff again. It's a great Thanksgiving side dish your family will love.

3 yellow squash 1  onion, chopped 7 TBS butter 6 ounces stuffing mix 8 ounces mushrooms   ¼ tsp garlic powder ¼ tsp onion powder 3 TBS all-purpose flour 1 can chicken broth ¼ teaspoon salt ⅛ teaspoon pepper ½ cup half and half

Slice squash and chop onions and mushrooms.

Melt 2 TBS butter in a skillet over medium heat.  Add the squash and onions to the pan. Saute for 5 to 7 minutes, until tender. Remove squash and onions from the skillet and set aside in a large bowl or a colander to allow excess water to drain out.

Return the pan to the burner over medium heat, and melt 1 TBS of butter.  Add mushrooms to the pan and sprinkle with garlic powder and onion powder.  Sauté for 5 minutes, until soft and brown .

In a measuring cup, combine flour, half the broth, salt and pepper.  Stir well until smooth and pour over the mushroom mixture.  Add the remaining chicken broth and bring to a boil. Cook for 2 minutes, stirring constantly, to avoid clumping, until thickened.

Reduce the heat to low and add the half-and-half. Stir to fully incorporate.  Simmer for 10-15 minutes, stirring frequently. Remove from the heat and set aside to cool slightly.

Combine the squash and onion mixture, the herbed stuffing and 4 TBS of melted butter in a bowl.  Stir until the stuffing mixture is moistened. Add the mushroom soup and stir until incorporated.

Spread the squash and stuffing mixture into a buttered baking dish. Bake for 30 to 40 minutes at 350 degrees, until heated through but not dried out.

Get this delicious homemade squash casserole with stuffing recipe via the link below.