Side Note: I’m a vegetarian so I always try to substitute recipes with vegetarian friendly ingredients but I’ll always include the original for the meat-eaters!!
- 1/2 c. butter
- Squash (as much or as little as you like)
- 1 onion
- 1 (8-oz.) bag Pepperridge Farm herb-seasoned stuffing
- 1 can vegetable or chicken broth
- 1 can cream of celery soup or soup of choice
- 1 egg
- 1 cup of grated cheese
Preheat oven to 350. Melt butter in pan; add squash and onion. Cover and cook on medium heat until tender. Put stuffing mix in bowl and pour broth over stuffing mix. You want this mixture to be moist. Add soup, squash, onions, egg and 3/4 cup cheese. Mix well. Pour into casserole dish. Sprinkle remaining cheese on top. Cook for 35 to 45 minutes.