Does anyone have a squash casserole recipe?
By debba1347 from Sevierville, TN
Are you using the yellow crook necked squash or which one? They are all different.
I like zucchine or summer squash stuffed. You par boil the squash, cut in half lengthwise, scoop out the seeds & some of the squash meat. stuff with hamburger, rice, whatever. Cover & bake until tender.
There are dozens of squash recipes (including several casseroles) on www.allrecipies.com. Just type in "squash casserole" in the request box. All recipes are rated by users and suggestions are made. I love this site! God Bless!
Summer Squash Casserole
1 c sour cream 1 c shredded carrots
2 lbs squash 1 (2oz) dices pimiento, drained
¼ c chopped onion salt and pepper
1 can cream of mushroom or cream 1 (8oz) stuffing mix
of celery sour (undiluted) ½ c butter, melted
In sauce pan cook squash and onion in boiling salted water for 6 minutes. Drain well. Combine soup and sour cream in large bowl. Stir in carrots. Fold in squash and onion. Add pimentos and salt and pepper to taste. Combine stuffing and butter in separate bowl. Spread half of stuffing in bottom of 12 x 7 ½ x 2 pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 for 25 to 30 minutes
The Black-Eyed Pea's Baked Squash
5 pounds medium size yellow squash
2 eggs, beaten
1 cup bread crumbs (rumor is that the Black-Eyed Pea uses its whole-wheat rolls)
4 ounces (1 stick) butter or margarine
1/4 cup sugar
Salt as needed
2 tablespoons chopped onion
Dash of pepper
Cut off tips of squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover squash.
Return to a boil, reduce heat and cook until tender. Drain in colander, mash.
Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper and turn into a 3 quart casserole that has been lightly greased or sprayed with non stick vegetable spray. Cover with a light layer of bread crumbs.
Bake at 350 degrees until lightly browned. Makes 10 servings.
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
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.
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