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 STUFFING CASSEROLE
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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.
AWESOME SQUASH CASSEROLE WITH STUFFING
Awesome and easy squash side dish casserole with stuffing that goes well with anything!
Provided by VINEYARDER
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add yellow squash, zucchini, onion, and corn; saute until vegetables are just starting to wilt, about 5 minutes.
- Meanwhile, combine stuffing, Parmesan cheese, egg, pepper, and salt in a casserole dish; mix with a fork until combined. Add sauteed vegetables and mix until combined. Cover with a lid or aluminum foil.
- Bake in the preheated oven until bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 25.4 g, Cholesterol 35.5 mg, Fat 6.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 529.4 mg, Sugar 4 g
SQUASH AND STUFFING CASSEROLE
Steps:
- In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
- Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
- Place it in a casserole dish and top with shredded cheese.
- Bake at 375°F for 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BETTER SQUASH CASSEROLE (NO BREAD CRUMBS, CRACKERS OR STUFFING!)
This has been a staple side dish at every holiday meal for my whole life and I could not believe that it had not been reproduced on Recipezaar! I usually take the leftovers home and eat it by the bowl! NOTE This is a recipe that I do by taste so do not feel confined by these measurements i.e. add more squash for leftovers, if you want it cheesier add more cheese, you can't go wrong. Also, I use 1 bag of Pre-Shredded Mexican Cheese Mix, but any mild cheese (Mild Cheddar, Jack, American) should work.
Provided by MommyMakes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 350°F.
- Chop yellow squash and onion into small, uniform pieces.
- Add the squash and onion to a medium sized pot and cook in the butter over medium heat until soft and mushy.
- Season cooked mixture to taste.
- Beat the egg with a fork and add it to the squash mixture.
- Add one cup of shredded cheese to the mixture and stir until melted and mixed.
- Pour mixture into casserole dish and top with remaining cheese.
- Bake for 30 min or until cheese lightly browned.
Nutrition Facts : Calories 367.7, Fat 27.5, SaturatedFat 16.6, Cholesterol 113.2, Sodium 689.5, Carbohydrate 16.5, Fiber 3.4, Sugar 8.6, Protein 16.7
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