UNBELIEVABLE SQUASH CASSEROLE
A wonderful casserole, even for those who don't particularly care for squash!
Provided by MCOATES
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
- Transfer squash mixture to the prepared baking dish; top with stuffing mix.
- Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 15.7 g, Cholesterol 23.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 6.1 g, Sodium 479.4 mg, Sugar 1.5 g
SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP
This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.
Provided by Ladysmom
Categories Side Dish Vegetables Squash Summer Squash
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
- Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
- Bake for 30 minutes, until golden brown and bubbly.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 29.1 g, Cholesterol 76.8 mg, Fat 32.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 858.3 mg, Sugar 5.3 g
YELLOW SQUASH AND STUFFING CASSEROLE
I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!
Provided by Hippie2MARS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
- Drain well.
- Mix in soup, sour cream, salt and pepper.
- Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
- Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
- Bake in a 350-degree oven for 30 minutes, until golden brown.
SQUASH AND ZUCCHINI CASSEROLE
Make and share this Squash and Zucchini Casserole recipe from Food.com.
Provided by powellr
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Slice squash and zucchini into bite-sized pieces.
- Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
- Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
- Combine soup mixture with vegetables and coat evenly.
- Pour into banking dish on top of crackers.
- Bake at 350 for 25-30 minutes, or until vegetables are tender.
- Combine melted butter with the remaining crushed crackers and top the casserole.
- Bake for an additional 5-10 minutes or until crackers are golden brown.
Nutrition Facts : Calories 373, Fat 25.8, SaturatedFat 11.1, Cholesterol 37.8, Sodium 1082.7, Carbohydrate 28.1, Fiber 1.4, Sugar 5.1, Protein 8.6
CREAMY SQUASH CASSEROLE
This is so easy to prepare. With squash, carrots and stuffing mix, it's an excellent holiday side dish.-Sue Moore, Columbiana, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. , In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender.
Nutrition Facts :
CREAMY YELLOW SQUASH CASSEROLE
Here's a simple yet yummy garden recipe my granny used to make. She'd pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender. -Mandy Nall, Montgomery, AL
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 338 calories, Fat 24g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1068mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
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