SQUASH STUFFING CASSEROLE
Provided by Southern Made Simple
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F
- In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
- Cover pan with lid and boil until just tender - about 6 minutes
- Drain well and set squash aside
- In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
- Add squash and zucchini into stuffing mixture and stir
- Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
- Bake for 25-30 minutes, or until thoroughly heated throughout
- Enjoy!
FAVORITE SUMMER SQUASH CASSEROLE
Loaded with lots of fresh summer squash sandwiched between layers of stuffing mix, it's easy to see why this creamy Summer Squash Casserole is a favorite. It's sure one tasty way to enjoy all that garden-fresh yellow squash!
Provided by Tracey | The Kitchen is My Playground
Categories Side Dishes
Time 1h19m
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add sliced summer squash and onion. Starting to time as soon as the squash and onion are added to the pot, cook for 5 minutes. Drain well.
- In a large mixing bowl, combine cream of chicken soup and sour cream. Stir in carrot.
- Fold in drained summer squash and onion.
- In a separate bowl, combine stuffing mix and melted butter.
- Spread half of stuffing mixture in the bottom of a 9x13-inch baking pan coated with non-stick cooking spray.
- Spoon summer squash mixture on top of the stuffing layer. Sprinkle remaining stuffing mix evenly on top of squash layer.
- Bake at 350℉ for 25-30 minutes until the edges are bubbly and the stuffing mix is golden brown.
- When cooking the summer squash and onion, don't worry about the pot coming back to a boil -- just cook it for the 5 minutes. If you wait for the pot to boil, you'll end up with very mushy overcooked squash.
- You can substitute zucchini, or use a combination of both zucchini and summer squash for this dish.
SUMMER SQUASH STUFFING CASSEROLE RECIPE - (4.6/5)
Provided by Nyneve
Number Of Ingredients 16
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.
STUFFING & SUMMER SQUASH CASSEROLE
Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year.
Provided by Rhonda O
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6
JONI'S SUMMER SQUASH CASSEROLE
This recipe is so TASTY, and one that my sister introduced me to... Goes GREAT with just about any meal, and especially with baked pork chops, chicken, or turkey. Our family LOVES this, and we have been making it for years... Great for Thanksgiving or Christmas too, in place of stuffing!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
- Melt margarine, and mix with the crumbs, in a lg. bowl.
- Put 1/2 crumbs on bottom of a 9x13" pan.
- Mix the rest of the ingredients well.
- Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
- Bake for 1 hours.
- Note:.
- You can spoon these into little oblong aluminum pans, and freeze until ready to use.
Nutrition Facts : Calories 580.5, Fat 28.3, SaturatedFat 9.2, Cholesterol 24.9, Sodium 1585.8, Carbohydrate 70.6, Fiber 4.7, Sugar 12.5, Protein 12.1
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