Squash Casserole I
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
- 3 cups herb stuffing mix
- 1/2 cup unsalted butter, melted
- 1 tablespoon poultry seasoning
- 1 teaspoon of parsley
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon 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
Directions
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 II
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
Squash Casserole III
Ingredients
- 6 cups large diced squash
- vegetable oil
- 1 large onion, chopped
- 4 Tbsp. butter
- 1/2 cup sour cream
- 1 Tbsp. House seasoning (listed below)
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers
Directions
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. Place cooked squash in lined colander. Squeeze out moisture. Set aside.
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.
House Seasoning
Ingredients
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Directions
Mix together and store air tight container for up to 6 months.
Source: Paula Deen on Food Network
By Michele from Western KY
Squash Casserole IV
Ingredients
- 2 lb. squash, chopped and cooked
- 1 grated carrot
- 1 small grated onion
- 1 can cream of chicken or cream of celery soup
- 1 cup sour cream
- 1 package herb seasoning stuffing
- 1/2 stick melted margarine or butter
Directions
Mix squash, carrot, onion, soup and sour cream together. Mix stuffing and butter together. Put 1/2 stuffing mixture on bottom of casserole dish. Add ingredients, then put rest of stuffing on top. Bake at 350 degrees F for 45 minutes.
By Robin from Washington, IA
Squash Casserole
Ingredients
- 2 cups of cooked squash
- 2 Tbsp. of chopped onion
- 1 cup of sour cream
- salt and pepper to taste
Directions
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. Put 1 cup of the same dressing, cover with butter. Bake at 350 degrees F for 20 minutes.
Source: this is my revised version
By Carleen from Little Rock
|
|
|
 |
|
RE: 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!!
Report Spam or Abuse
RE: Squash Casserole
|
Post By Linda, Las Vegs, Nv. (Guest Post)
(09/16/2006)
|
|
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.
Report Spam or Abuse
|
|
|
|
| Login using the form on the top of the page to post feedback if you have registered with ThriftyFun. If you have not yet registered, click here. It's FREE!. If you are not registered you can post feedback as a guest below. Please don't use your email address for your name because spam robots can dredge it from our site. Please do not post your feedback more than ONCE. We need to approve all guest feedback and it may take from minutes to hours for that to happen. |
 |
|
|
|
