Cheesy Butternut Squash Casserole

• Stove Top stuffing mix1 box

  8 ounce

• butternut squash↗1

  large (or 1 family size frozen if fresh not available)

• onion (chopped)↗1

  large

• cream of mushroom soup1 can

  8 ounce

• chicken bouillon cube↗1
• sour cream↗16 ounces
• cheddar cheese↗2 cups

  Add according to taste

• breadcrumbs↗4 ounces

  seasoned or unseasoned

• jalapenos (diced)↗2 -3 tablespoons

Step-by-step instructions

1. 1

   Cut fresh squash into chunks.

2. 2

   Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.

3. 3

   Preheat oven 350 degrees.

4. 4

   In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.

5. 5

   Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.

6. 6

   Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.

7. 7

   Pour enough breadcrumbs to cover entire mixture.

8. 8

   Put in oven for 25 minutes. All cheese should be melted.

9. 9

   Enjoy!