Recipes > CasserolesJanuary 19, 2010

Squash Casserole

Have to credit Shirley Nebel for this one, too!

Ingredients:

  • 2 cups cooked squash, drained
  • 3/4 cup grated cheddar cheese
  • 2 tsp. onion flakes
  • 1/2 cup cream of mushroom soup
  • 1 egg, beaten
  • salt and pepper, to taste
  • 1 tsp. soft margarine
  • 3/4 cup cracker crumbs - mix of saltines and Cheese Nips

Directions:

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

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Squash Casserole

Love the stuffing mix in this recipe.

Ingredients:

  • 6 cups squash (yellow)
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup grated carrots
  • 1 pkg. Stove Top stuffing mix (I use chicken flavor)
  • 1 stick margarine

Directions:

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.

Servings: 8-10
Prep Time: 20 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

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Shared on: 07/17/2011

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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.

Ingredients

  • 2 cups cooked yellow squash, drained well
  • 1 Tbsp. butter
  • 1 1/2 cup whole milk
  • 2 eggs, well beaten
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. garlic salt
  • 1 tsp. Worcestershire sauce
  • 6 green onion, green blades and all, cut into bite-sized pieces
  • 1 cup sharp cheddar cheese, cut into bite-sized pieces

Directions

Mix well. pour into greased 1 qt. casserole. Place in pan of water. Bake at 375 degrees F for 1 hour.

By Robin from Washington, IA

Preheat oven to 350 degrees F. In a large skillet, saute squash in vegetable oil over medium heat for 15-20 minutes. Line colander with a clean towel.

Mix squash, carrot, onion, soup and sour cream together. Mix stuffing and butter together. Put 1/2 stuffing mixture on bottom of casserole dish.

Spray a baking dish with Pam. Put 1 cup of dried package of corn bread dressing in bottom of dish. Pour squash mixture in dish on top.

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.

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