Yellow Squash Casserole Recipe 445

Steps:

• Preheat oven to 350*F
• In a deep 12 inch skillet, add squash, onion & water.
• Cook over medium heat just until pan is hot.
• Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
• Add half the crushed cracker rounds and half the cheese to squash and mix well.
• Add eggs, milk, butter, salt & pepper and mix well.
• Top mixture with remaining cracker crumbs and cheese.
• Dot top of casserole with butter.
• Bake for 25 minutes then devour!

Steps:

• Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray.
• Wash yellow squash and dice into small pieces.
• Chop onion finely.
• Heat 2 T olive oil in skillet over medium heat.
• Cook onion and squash in skillet 8-10 minutes.
• Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft.
• Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well.
• Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly.
• Transfer skillet mixture to greased casserole dish.
• Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish.
• Sprinkle remaining one-third of dry stuffing mix on top of cheese layer.
• Melt 3 T butter and pour evenly over top of casserole.
• Bake at 350F for 30 minutes.

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.