Stuffing Summer Squash Casserole Recipes

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.

Steps:

• Preheat oven to 350°.
• Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
• Spread half of the prepared stuffing in 2-quart baking dish.
• In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
• Drain well.
• Stir in soup, sour cream, minced onion seasoning and pepper.
• Spoon vegetable mixture over stuffing.
• Top with remaining stuffing.
• Bake 35 to 40 minutes or until heated through.

Steps:

• MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.

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.

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.

Steps:

• In a large bowl, combine the stuffing mix, water and butter. Let stand for 5 minutes. Add squash and egg. , Transfer to greased 1-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

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.