Squash Casserole

These is one of my favorite vegetable recipes! This squash casserole has been adapted from one that used stove top (which I don't care for). I also have four children who love these.



  • 3 cups herb stuffing mix
  • 1/2 cup unsalted butter, melted
  • 1 Tbsp. poultry seasoning
  • 1 tsp. of parsley
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 can condensed cream of celery soup
  • 1/2 cup sour cream
  • 4 small yellow squash, grated
  • 1/4 cup carrot, grated/shredded
  • 1/2 cup shredded cheddar cheese


Pre-heat oven to 350 degrees F. Combine stuffing, butter, poultry seasoning, onion powder, parsley, salt and pepper in a large bowl. Reserve half of the stuffing mix. Spoon the remaing stuffing mix in a shallow baking dish.combine the next five ingredients in a bowl. Spread over stuffing mix in the baking dish. spoon the reserved stuffing over the soup mixture. Bake 40 minutes or until hot.

By Bonnie from Cleveland, Ohio


Squash Casserole

I did try this recipe and it is great. The salt called for in it made it a bit too salty. I think next time I make it, I will add no salt. The herb stuffing mix is salty enough. We love squash and this was a great way for varity. Thanks. (09/16/2006)


By Linda, Las Vegs, Nv.

Squash Casserole

I make what my family calls Goulash- you use both yellow and green squash - zuch. and tomatoes and velvetta cheese in the block........basically you judge by the size of your family how much you will need.....I use 1-2 large zuch. and 3-4 yellow squash, a large can of stewed tomatoes ( you can you fresh but they need to be skinned ) cook it down until the veggies are semi tender , then drain juice off, let it sit in strainer for a few min. to completely remove juice, put back in pan and add blocks of velvetta add to personal taste I usually add a good bit, I think the more the better.........we think it is soooo good, try it!! (09/25/2007)

By wvrdnkwmn


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