Recipe by MCOATES
"A wonderful casserole, even for those who don't particularly care for squash!"
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crookneck yellow squash, diced
sweet yellow onion, diced
water, or as needed
1 (10.75 ounce) can
condensed cream of chicken soup
1 (8 ounce) container
shredded Cheddar cheese
1/2 (6 ounce) box
dry bread stuffing mix
A delicious dish that I modified slightly. As I steamed cooked my squash, I made a mixture of the other ingredients by omitting the cheese and adding shredded fresh carrots and sweet, succulent pimentos. I put a cup of the cornbread stuffing on the bottom of my 9x13 dish, added my squash mixture and then put another cup of the cornbread stuffing on top. Baked in the oven at 350 degrees F for 30 minutes. Whoooooooo, Buddy! Boy howdy, did this turn out great! My cat and I highly recommend that you use the cornbread stuffing over any other type of stuffing. I think I need to hit up my brother for some more fresh squash so I can make it again.
I thought they were a little bland. And there was to much bread crumbs on top. Next time I will season it more and use bread crumbs that are crushed and not put as much on top.
Excellent and easy! I, too, added the about 4 oz of the 6 oz pouch of stuffing mix to the squash/onion mixture and it came out creamy good! The 2 oz of stuffing mixed with the cheddar cheese gave it a wonderful crunchy topping. Highly recommended as a great alternative to potatoes for a side dish!
Very good recipe. I have made it several times since finding it on AllRecipe. The only thing I change is I mix half of the stuffing mix into the squash mixture and sprinkle the other half along with some shredded cheese on top of the casserole. The stuffing mix gives the casserole a nice flavor. I use cornbread or chicken stuffing.
In spite of achieving a full five star rating at this time, had moderate expectations about this dish thinking it might be bland given no added spices and few ingredients. We were very pleasantly surprised as it made a tasty, versatile side dish, and simple to pull together. We added the optional cheddar cheese but otherwise made as written. We will definitely make this again. Thank you MCOATES.
I have one very much like this one, 1 pkg. of Pepperidge Farm herb stuffing, and use 1 lb. zucchini and 1 1/2 lbs. summer squash....cook the cubed squash & onions in boiling water with salt. drain, fold it into the soup & sour cream, (which has been mixed together. Mix the bread crumbs with melted butter, then layer half bread crumbs on bottom of 9 x 12 pan, then the squash mixture, then top with the rest of bread crumb mixture....I will try the cheese next time I make this, it is delicious....also think in summer to top it off with some fresh tomatoes under the cheese...YUM!!!!
This was good ! Next time I will use more squash , as this was very saucy . Thank you , MCOATES .
This truly is an UNBELIEVABLY good casserole. Made it for my non squash loving family and they all gushed over how delicious it was. Only change I made was to add some real crumbled bacon bits to the topping just because I had some and it sounded good. I will definitley make this again. It's the perfect side dish for a nice comforting meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Unbelievable Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
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