Wash and trim ends of squash. Cut into slices. Boil sliced summer squash until tender (about 20 minutes). Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese, and wine. Mix completely. Pour into lightly buttered casserole baking dish. Top with bread crumbs. Bake at 350 degrees F for 30 minutes.
Source: Cooks.com published from their magazine years ago.
By Keeper from NC
Mix all ingredients together. Pour into greased pan. Sprinkle with more cheese and crackers. Bake 20 minutes at 425 degrees F. Makes 9x9 inch pan.
By Robin from Washington, IA
Melt margarine and pour over bread crumbs in dressing mix. Set aside.
Boil squash and onion in salted water for 5 minutes. Drain.
In large mixing bowl, mix squash mixture, packet of seasoning from stuffing mix, and all other ingredients except buttered crumbs.
Spread half of crumbs in bottom of large casserole dish. Put squash mix over this and spread rest of crumbs on top. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
Cook summer squash until tender; mash to make 3-4 cups. Add salt and pepper to taste. Cook onion and jalapeno pepper and blend in blender. Combine squash, onion, and pepper. Put in baking dish and top with bread crumbs. Bake about 20 minutes at 350 degrees F. Add cheese and bake until cheese is melted and well browned.
By Robin from Washington, IA
Boil until soft. Drain squash then add:
Directions
Put in casserole dish. Top with ritz crackers and melted butter.
Bake 30 min at 375
By LeeAnna Miotke
Directions
Boil zucchini slices in small amount of water for 6 minutes; drain.
While squash is cooking, brown ground meat; drain off fat.
Combine with remaining ingredients. Mix well. Add squash and stir. Pour into greased 2-quart casserole or 2 1-quart casseroles.
Options: Can use onion soup instead of onion, especially if more liquid is needed (some squashes are dry) and add no water at all.
Celery soup or chicken soup can also be used.
Yield: 16 Servings
Anna
In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350 degrees F until hot and cheese is melted. Serves 4 to 6.
By Kathleen from Dothan, AL
Cut squash in half lengthwise; scoop out seeds. Wrap in plastic wrap and microwave on high for 7-10 minutes, just until strands can be scooped out with a fork. (Do not overcook)
Heat olive oil in skillet and add onion and carrot. Saute 5 minutes over medium heat. Add remaining vegetables. Saute, stirring frequently, until veggies are tender crisp, about 10 minutes. Add the spices and garlic, and simmer for 15 minutes.
Combine squash and vegetable mixture, and layer in casserole alternately with Cheeses. Bake for 30 minutes at 350 degrees F ; until cheese is bubbly, and slightly browned. Let cool for 15-20 minutes before serving.
By Harlean from Hot Springs, Arkansas
Cook squash in boiling water until tender; drain reserving 1 1/2 cups liquid. Season to taste with salt and pepper; mash. Combine reserved liquid and remaining ingredients except 1/2 cup stuffing mix; stir in squash. Pour mixture into a 2 1/2 qt. casserole. Top with reserved stuffing mix. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
By Robin from Washington, IA
Mix together squash, sugar, margarine, egg, vanilla, powdered milk, and pour into oiled or sprayed baking dish. Crumble together brown sugar, flour, margarine, broken nuts, and spread over the squash dish. Bake 40 minutes at 350 degrees F.
| servings: | 4-6 depending on the people |
| time: | 1 - 1 1/2 due to cooking the squash beforehand hours preparation time baking 40 minutes cooking time |
source: This was in my late mothers recipe files and I do not know where she got it. I just know it is good.
by Loretta from Theodore, AL
Once squash is cooked, drain the liquid and put squash in skillet with sausage mixture and stir. Let it simmer until cream cheese is melted and all ingredients are incorporated. Makes 6-8 servings. This goes great with just about anything!
Mix the stuffing mix with the melted margarine. Spread half of stuffing in bottom of 7x12 inch baking dish. Spoon in vegetable mixture. Top with remaining stuffing. Bake at 350 degrees F for 25-30 minutes.
By Robin from Washington, IA
Does anyone have a squash casserole recipe?
By debba1347 from Sevierville, TN
By Kdot06/24/2009Zucchini Casserole
1 box (7 or 8 oz.) seasoned stuffing mix
4 medium unpeeled Zucchini (cut in 1/2 inch slices)
3/4 cup thinly sliced carrots
1/2 cup chopped onion
4 T. Oleo/margerine
Additional 1/2 stick of margerine
1 can Cream of Chicken Soup
1/2 cup sour cream
salted water enough to cover zucchini slices
Directions:
Cook Zucchini in salted water to tender crisp. Drain and reserve the liquid.
Cook carrots and onion in the 4 T. oleo until tender crisp.
Remove from heat and stir in 1 1/2 cups of the stuffing mix.
Add sour cream and Cream of Chicken soup. Mix well.
Fold in zucchini. (if too thick or dry add some of the reserved liquid)
Dump into baking dishe(s). (judge about depth of 9 X 13 pan)
Melt the 1/2 stick of margerine and add 1 1/2 to 2 cups of stuffing mix. Coat well.
Spread over the zucchini mixture.
Bake 350 degrees for 35 to 40 minutes.
You may add cooked chicken or cubed ham if desired.
This makes a large amount and it freezes unbaked wonderfully well IF you add the buttered stuffing mix to the top when bringing it out of the freezer to bake it.
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.
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
By Linda, Las Vegs, Nv.
By wvrdnkwmn
By Robin from Washington, IA
In medium skillet, cook onion for 5 minutes. Remove and mix all together except for crackers. Pour mixture into buttered dish and top with crushed crackers. Bake 25-30 minutes.
Source: Paula Deen on Food Network
By Michele from Western KY
By Robin from Washington, IA
Source: this is my revised version
By Carleen from Little Rock
It makes lots and freezes very well; popular at church suppers. Boil squash and onion, mash. Mix soup and carrots, fold in squash and onion mixture.
I have tried to get the recipe for years and finally decided to recreate it by trial and error. I believe I finally did it.
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Herbed Summer Squash Casserole