This is a “Grandmother” recipe passed down to me from Don’s mother. Kay loved to cook for her family and our sons grew up with eating this favorite recipe. I have carried on the tradition of serving this casserole during the holidays.

2 lbs. of fresh summer squash

Cook in saucepan with small amount of water, microwave, or steam. Sometimes I add a little onion for taste. Squash should be tender when cooked. Let vegetables cool and drain excess water.

Combine:
1 can of undiluted cream of celery soup
1 small carton of sour cream (I use fat-free)
1 can of sliced water chestnuts (drained)

Mix all ingredients together. Melt 1 stick of butter with 1 pkg. of Pepperidge Farm Stuff Mix (herb seasoned) and line bottom of casserole dish with ½ of it. Pour in squash mixture. Bake at 350 degrees for 30 minutes. Freezes well (unbaked) and serves 12-16.

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