SUMMER SQUASH AND CHERRY TOMATO CASSEROLE

8 Ingredients or less|Brunch|Casseroles|Sides

Ingredients

6 cups summer squash, sliced into ½” thick rounds

1 medium onion, chopped

1 can cream of chicken soup

1 cup sour cream

1 teaspoon salt

½ teaspoon black pepper

2 cups cherry or grape tomatoes, cut in half

1, 8 ounce package Pepperidge Farm herb-seasoned stuffing mix

½ cup butter, melted

Instructions

In a large pot, cook summer squash and onion in boiling, salted water until tender when pierced with a fork, about 10-15 minutes. Drain and set aside.

Combine the soup, sour cream, salt, and pepper in a large bowl. Fold in the summer squash and tomatoes.

Mix the stuffing with the melted butter and arrange half of it on the bottom of a greased 9” x 13” casserole dish. Top the stuffing with the squash filling and top with the remaining stuffing mix.

Bake at 350° for 25-30 minutes until heated through and bubbly.