Moms Crunchy Creamy Squash Casserole Recipes

Steps:

• 1. Cook the squash according to package directions; drain well.
• 2. Saute onion in 1 tablespoon butter.
• 3. Combine the squash, onion, sour cream, soup and water chestnuts.
• 4. Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
• 5. Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
• 6. Sprinkle remaining stuffing mixture over casserole.
• 7. Bake at 350 degrees for 20 minutes or until bubbly.
• 8. Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain., In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Steps:

• Heat soup and milk in sauce pan.
• Add Velveeta stir until melted.
• Add squash and onion to mixture and stir gently until mixed.
• Layer Doritos in casserole sprayed with cooking spray, just enough to cover bottom good.
• Pour enough squash mixture to cover chips.
• Sprinkle enough cheese to cover mixture.
• Repeat layers until all is used, ending with chips then cheese.
• Cover and bake in 350 degree oven for 25 minutes.
• Uncover and bake for 10 more minutes until top is lightly brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
• In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
• Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

Steps:

• Cook squash until tender, drain and mash.
• Add onion, stove top, mushroom soup, sour cream and mix well in a large casserole dish.
• Top with cheese and bake at 350 for 30 minutes or until cheese has totally melted.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
• Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
• Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
• Bake in the preheated oven until crackers are lightly browned, about 20 minutes.