Yellow Squash And Stuffing Casserole Recipes

YELLOW SQUASH CORNBREAD STUFFING CASSEROLE

Yellow Squash Cornbread Stuffing Casserole image

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

Ingredients

3/4 cup water
1/2 teaspoon salt
6 cups sliced yellow squash (1/4-in thick)
1 small onion, sliced
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
2 teaspoons fresh minced garlic
1 (6 ounce) package instant cornbread stuffing mix
1 (4 ounce) can chopped green chilies
salt and pepper
1 -2 cup shredded cheddar cheese

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

SQUASH CASSEROLE

Squash Casserole image

This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups Pepperidge Farm® Cornbread Stuffing
¼ cup butter or margarine, melted
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
¼ cup shredded carrot
½ cup shredded Cheddar cheese

Steps:

Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
Bake at 350 degrees F for 40 minutes or until hot.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g

SQUASH STUFFING CASSEROLE

Squash Stuffing Casserole image

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

Ingredients

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

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 CASSEROLE

Yellow Squash Casserole image

This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!

Provided by Janelle

Time 35m

Number Of Ingredients 11

Ingredients

4 cups yellow squash, sliced
1/2 cup onion, diced
2 Tablespoons water
1 sleeve of buttered cracker rounds, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons butter

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!

Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

YELLOW SQUASH AND STUFFING CASSEROLE

Yellow Squash and Stuffing Casserole image

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

Ingredients

2 lbs yellow squash, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
2 1/4 cups dry Pepperidge Farm Herb Stuffing
1/2 cup onion, chopped
1/2 cup butter, melted
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese

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.

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