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.
SAUSAGE-STUFFED SQUASH
SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare. The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. -Linda Gaido New Brighton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs., Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°.
Nutrition Facts :
SUMMER SQUASH AND SAUSAGE CASSEROLE
We grow lots of squash each summer and enjoy it fixed lots of different ways. This recipe is similar to my Squash Dressing Recipe, only with Turkey Sausage. It is also lower in carbohydrates.
Provided by Virginia (Ginger) Dean
Categories Casseroles
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Cook squash in a small amount of boiling water. Drain squash, then chop with a serrated hand held chopper, or mash with a fork. Meanwhile, brown turkey sausage in a skillet. Mix squash and turkey sausage together.
- 2. Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
- 3. Melt butter in small pan and add bread crumbs and remaining 1 oz. cheese. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can also substitute breakfast sausage for the Italian sausage if you prefer. If you are following Weight Watchers...this recipe is 7 points.
BEST EVER SQUASH WITH SAUSAGE CASSEROLE
Steps:
- Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
- Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
- Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.
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
SQUASAGE (SAUSAGE-STUFFED SQUASH)
This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Provided by all_He_created_was_good
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 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
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 SAUSAGE CASSEROLE
This recipe was given to me by a friend. My kids have eaten this, not realizing they were eating squash and liked it.
Provided by Sandy Doenges
Categories Vegetable
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook squash in salted water until tender. Drain. Brown sausage and drain. Mix all ingredients using 1 cup cheese, saving the rest of the cheese for the topping. Pour into a 2 quart casserole dish. Bake at 350 degrees until brown and bubbly on top. Top with the remaining cheese. Allow to sit for about 15 minutes before serving.
Nutrition Facts : Calories 355, Fat 23.4, SaturatedFat 10.2, Cholesterol 105.2, Sodium 715.8, Carbohydrate 12.6, Fiber 0.9, Sugar 1.6, Protein 23.1
SQUASH SAUSAGE STUFFING CASSEROLE
This recipe is similar to some that is already on Just A Pinch. This seems to be combination.I have no memory of copying the recipe. I remember eating something like this, after I was married and my mother-in-law would invite us for "Sunday Dinner". I recall one year, we had a huge amount of squash, brought tons to in-laws. We...
Provided by Pat Campbell
Categories Casseroles
Time 55m
Number Of Ingredients 13
Steps:
- 1. In large saucepan, bring water to boil. Add squash and onion. Reduce heat, cover and cook till squash is crisp tender. Drain well. Set aside.
- 2. Cook sausage over medium-high heat, till meat is done and no pink is showing. Drain well and set aside.
- 3. If using cream cheese, combine in small bowl with sour cream, blending well. If not using cream cheese, only add sour cream.
- 4. In large bowl combine soup, Mixture of sour cream/cream cheese, green chilies, crumbled sausage, stuffing and seasoning packet, drained squash, choice of seasonings, 2 well beaten eggs. If desired, sprinkle with crushed peppers to taste.
- 5. Mix all extremely well and pour into greased, appropriate size baking dish. Sprinkle with cheese. Bake, uncovered at 350 for 25-30 minutes, or till cheese is melted and little crispy around edges, or till heated through.
- 6. Wow!! I found this was very hard pulling ingredients and amounts and mixing directions out of ones head.If does not make sense, give me a comment and will do very best to help.
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
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4.7/5 (26)Total Time 40 minsCategory Side DishCalories 371 per serving
- Preheat oven to 350°. Cook sausage in a large skillet over medium heat, stirring to crumble the sausage as it cooks, until browned; drain and discard drippings.
- Steam the squash in the microwave by placing it in a large microwave-safe glass bowl; add 2 tablespoon water. Cover with plastic wrap. Microwave at HIGH for 3 minutes. Carefully remove the plastic wrap and drain any water in the bowl.
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