SUMMER SQUASH AND CHERRY TOMATO CASSEROLE - Dish off the Block
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
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
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