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.
YELLOW SQUASH AND STUFFING CASSEROLE
I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!
Provided by Hippie2MARS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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
YELLOW SQUASH DRESSING
This is a great way to use up yellow squash out of the garden or out of the freezer.
Provided by UCMOM
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g
YELLOW SQUASH CORNBREAD STUFFING CASSEROLE
Make and share this Yellow Squash Cornbread Stuffing Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- 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 soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
- Fold in squash mixture.
- Pour into prepared baking dish.
- Bake uncovered for 25-30 minutes or until heated through.
- Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.
Nutrition Facts : Calories 256.6, Fat 13.9, SaturatedFat 7.5, Cholesterol 27.5, Sodium 760.9, Carbohydrate 25.7, Fiber 4.4, Sugar 4.4, Protein 8.7
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