GRANNY'S SQUASH CASSEROLE
Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite.
Provided by debbies dishes
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken broth, squash and onions in saucepan.
- Simmer until veggies are tender, about 15 minutes.
- Add remaining ingredients except ½ of stuffing mix.
- Pour into 2 or 3 quart greased casserole dish.
- Top with remaining stuffing mix.
- Bake at 350 degrees for 30-40 minutes until bubbly and light brown.
GRAN'S SQUASH CASSEROLE
Make and share this Gran's Squash Casserole recipe from Food.com.
Provided by Hallsx4
Categories Vegetable
Time 1h15m
Yield 1 2qt casserole dish, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil squash for 20 to 30 mins or until soft, you can also steam it.
- Stir together everything together and pour into glass casserole dish sprayed with Pam.
- Bake @ 350 for 30mins.
GRANDMA'S SQUASH CASSEROLE
Old family recipe for a cheesy squash casserole made with stuffing.
Provided by jkpatrick
Categories Side Dish Vegetables Squash Summer Squash
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
- Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
- Bake in the preheated oven until bubbly, 30 to 45 minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 17.4 g, Cholesterol 50.9 mg, Fat 7.9 g, Fiber 2.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 357.5 mg, Sugar 5.3 g
GRAMS SQUASH CASSEROLE (VEGETARIAN)
My Grammother made this way back when..I just tweaked it.I have fed this to people who hate squash and they loved it.
Provided by Desiree Macy
Categories Casseroles
Time 50m
Number Of Ingredients 9
Steps:
- 1. Saute squash,onions and garlic in butter (salt and pepper to taste) until tender.
- 2. Drain well
- 3. put mixture in large bowl,add crushed crackers,stir
- 4. add beaten egg(s)when mixture is cool or temper egg
- 5. add cheese,mix well reserving 1/2 cup of the cheese
- 6. Pour into a buttered 9x13 baking dish or casserole dish
- 7. Bake uncovered at 350* for 35 minutes adding the reserved cheese the last 5 minutes of baking time.
- 8. let rest about 10 minutes before serving.
- 9. ENJOY!
SUMMER SQUASH AND CARROT CASSEROLE
Make and share this Summer Squash and Carrot Casserole recipe from Food.com.
Provided by Kree6528
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook squash and onion in boiling, salted water for 5 minutes; drain.
- Combine soup and sour cream; stir in carrots.
- Fold in squash and onion.
- Combine stuffing and butter.
- Spread half of stuffing in bottom of 9x13-inch pan.
- Spoon squash mixture on top of stuffing.
- Sprinkle remaining stuffing over top.
- Bake at 350 degrees, uncovered, for 25-30 minutes.
- Note: Can easily be made ahead and served later!
Nutrition Facts : Calories 260.4, Fat 16.4, SaturatedFat 9.2, Cholesterol 38.9, Sodium 628.5, Carbohydrate 24.6, Fiber 2.1, Sugar 5.6, Protein 5
BAKED SQUASH AND APPLE CASSEROLE
This is my favorite casserole! My mother brings it to Thanksgiving dinner every year, and the whole family loves it.
Provided by Kree6528
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pare, seed, and cut squash into small slices.
- Place squash and apple slices in oblong baking dish (7x11-inch).
- Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
- Cover and bake for 45-50 minutes.
Nutrition Facts : Calories 234.2, Fat 7.8, SaturatedFat 1.4, Sodium 489.9, Carbohydrate 43.1, Fiber 4.2, Sugar 25.8, Protein 1.9
GRANNY ANN'S SQUASH CASSEROLE
I believe this recipe started out as one my mother got from a church friend. It quickly became a holiday family favorite, as well as an easy to prepare pot-luck dish that our family lovingly refers to as "Squish Casserole". Over the years, the recipe has evolved into what I've posted here... a pinch of this... a dollop of that....
Provided by Beverly Griswold
Categories Side Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Using a large pot with enough salted water to cover, bring squash, onion, & carrots to a boil. Simmer until squash is tender. (Don't let squash get mushy.) Drain all very well using a large colander.
- 2. Transfer squash mixture either back to empty pot or a large mixing bowl. Add cream of chicken soup, sour cream, & shredded cheese, and stir until well combined. You cheese lovers out there can add more shredded cheese here. I like sharp cheddar, but you can vary here as you desire.
- 3. Squash can get watery when cooked, so I like to stir in about a heaping cup (or so) of the herb stuffing to absorb some of the "juiciness". It also adds flavor to the mixture. (My sister sometimes adds a beaten egg to hold it all together, but I haven't found it necessary.)
- 4. Melt your stick of butter in a saucepan and add the remainder of the bag of stuffing mix. Stir until the butter evenly coats the stuffing.
- 5. Spread squash mixture into a greased 2-Qt. casserole dish and top with buttered stuffing mix. Bake at 350 degrees for 25-30 minutes, until bubbly and top is lightly browned. Remove from oven and enjoy! Serves a crowd--especially if you added larger amounts of squash, cheese, or stuffing.
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