A delightful and creamy casserole featuring summer squash, perfect for family dinners or potlucks.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Slice the squash and chop the onion. Cook them together in a saucepan over medium heat until tender.
Cooking the vegetables beforehand ensures they are soft and flavorful.
In a mixing bowl, whisk together the sour cream and eggs until smooth.
Whisking thoroughly helps to create a uniform mixture.
Combine the cooked squash and onion with the sour cream mixture. Mix well.
Ensure the vegetables are evenly coated with the creamy mixture.
Melt the butter and mix it with the stuffing mix.
Mixing the butter with the stuffing ensures a crispy and flavorful topping.
Spread half of the stuffing mix in the bottom of the baking dish. Pour the squash mixture on top, then cover with the remaining stuffing mix.
Layering the ingredients creates a nice texture contrast.
Bake in the preheated oven for 30-40 minutes, until golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Sprinkle the shredded cheddar cheese on top and let it melt in the oven with the heat off.
Allowing the cheese to melt gently creates a creamy topping.
Serve the casserole warm and enjoy!
Garnish with fresh herbs for a pop of color and flavor.
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