Recipe: Squash Casserole
Archived on 07/28/2009
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 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
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
Feedback:
RE: 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.
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!! (09/25/2007)
By wvrdnkwmn
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Recipe: Squash Casserole
Archived on 07/28/2009
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
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Recipe: Squash Casserole
Archived on 07/28/2009
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
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Recipe: Squash Casserole
Archived on 07/28/2009
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
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Recipe: Squash Casserole
Archived on 07/28/2009
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
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