GRANNY ANN'S SQUASH CASSEROLE
I believe this recipe started out as one my mother got from a church friend. It quickly became a holiday family favorite, as well as an easy to prepare pot-luck dish that our family lovingly refers to as "Squish Casserole". Over the years, the recipe has evolved into what I've posted here... a pinch of this... a dollop of that....
Provided by Beverly Griswold
Categories Side Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Using a large pot with enough salted water to cover, bring squash, onion, & carrots to a boil. Simmer until squash is tender. (Don't let squash get mushy.) Drain all very well using a large colander.
- 2. Transfer squash mixture either back to empty pot or a large mixing bowl. Add cream of chicken soup, sour cream, & shredded cheese, and stir until well combined. You cheese lovers out there can add more shredded cheese here. I like sharp cheddar, but you can vary here as you desire.
- 3. Squash can get watery when cooked, so I like to stir in about a heaping cup (or so) of the herb stuffing to absorb some of the "juiciness". It also adds flavor to the mixture. (My sister sometimes adds a beaten egg to hold it all together, but I haven't found it necessary.)
- 4. Melt your stick of butter in a saucepan and add the remainder of the bag of stuffing mix. Stir until the butter evenly coats the stuffing.
- 5. Spread squash mixture into a greased 2-Qt. casserole dish and top with buttered stuffing mix. Bake at 350 degrees for 25-30 minutes, until bubbly and top is lightly browned. Remove from oven and enjoy! Serves a crowd--especially if you added larger amounts of squash, cheese, or stuffing.
GRANDMA'S SQUASH CASSEROLE
Old family recipe for a cheesy squash casserole made with stuffing.
Provided by jkpatrick
Categories Side Dish Vegetables Squash Summer Squash
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
- Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
- Bake in the preheated oven until bubbly, 30 to 45 minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 17.4 g, Cholesterol 50.9 mg, Fat 7.9 g, Fiber 2.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 357.5 mg, Sugar 5.3 g
GRANNY'S SQUASH CASSEROLE
Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite.
Provided by debbies dishes
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken broth, squash and onions in saucepan.
- Simmer until veggies are tender, about 15 minutes.
- Add remaining ingredients except ½ of stuffing mix.
- Pour into 2 or 3 quart greased casserole dish.
- Top with remaining stuffing mix.
- Bake at 350 degrees for 30-40 minutes until bubbly and light brown.
GRANNY'S CHEROKEE CASSEROLE
My Granny always made this for Thanksgiving and Christmas dinner.
Provided by Heather Denard
Categories Main Dish Recipes Casserole Recipes Rice
Yield 11
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
- Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
- Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 12.8 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 0.8 g, Protein 12.4 g, SaturatedFat 6.9 g, Sodium 522.5 mg, Sugar 2.7 g
SQUASH CASSEROLE, GRANDMA'S WAY
This dish goes great with baked, fried or grilled pork chops, and is an awesome side dish for pot lucks or food parties. I got this recipe from my grandmother...who has since left us to go on to a better place. I learned 95.9% of my cooking skills from my 2 grandmothers and the rest from my mom and my family. I have loved to...
Provided by Janette Suber
Categories Casseroles
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Cook squash and onions till squash is cooked down and done. (For those unfamiliar with how to cook the squash.....place it in a pot with the onion and salt and pepper, and just do cover with water and bring to a boil, then cut down the heat to simmer until squash is tender, not mushy.) Strain off excess water.
- 2. Using 9 x 11 casserole dish, butter sides and bottom of dish. Start layering ingredients, beginning with Squash, (add a little salt and pepper to squash prior to placing in casserole dish, if needed) add a layer of cheese, mix together the milk and cream of mushroom soup, and spread it evenly over the cheese, repeat these layers again, then crumble a pack of the Ritz crackers and generously cover top of soup mixture. Dab top of crackers with a few pats of butter.
- 3. Place in a 350 degree oven for about 15-20 minutes, until golden brown or until it starts to bubble and boil a little around the edges. (You just really want to melt the cheese, and heat it through and maybe brown the top a little) Serve warm or let stand for a few minutes before serving with your favorite meal.
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