Recipe by weekendcook
"I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!"
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red bell pepper, chopped
white onion, diced
1 1/2 cups
1 1/2 cups
yellow squash, sliced
chicken broth, or as needed
1 (10.75 ounce) can
condensed cream of mushroom soup
reduced-fat sour cream
1 (6 ounce) package
cornbread stuffing mix
This recipe was a delightful surprise. I had my doubts when I saw cream of mushroom pared with zuchinni but it was delicious. I used herbed stuffing because I couldn't get the cornbread so I'm looking forward to having it when I do find it. Will be a regular dish on my menu.
Sorry, we did not care for this recipe. I made it as directed, except I used all zucchini because I did not have yellow squash on hand like I thought I did. If I were to suggest any changes, I might start with the soup, perhaps a chicken or cheese soup would work better for us.
this is very good! i forgot the sour cream but didnt notice it. only thing i will do different next time is to moisten the topping a little before putting it on. it was to dry. otherwise me and my husband loved it!
This is a easy and tasty recipe... I added some cheddar cheese.
This recipe was awesome! I used all yellow squash because it's what I had on hand, and it was delicious! Hubby loved it!
I used this recipe as a platform, then switched it up completely and did my own thing! It turned out great! My filling consisted of sliced carrot, celery, green bell pepper, fingerling potatoes, onions, and fresh green beans. I ran most these items threw the food processor on the "slice" option to ensure they would cook at the same time. I added sliced zucchini, garlic, grilled jalapeno cheddar sausage, and corn to the last minute of the above sautéed mixture. I mixed cream of chicken soup, sour cream, and spices on the side, and then combined it with the veggie/sausage mix. I placed the mix into a 9x13 dish, covered with whole wheat bread crumbs, and baked at 350' for 20 minutes.
I loved this recipe, it was a great way to get extra squash cooked up. I added 2 cups a piece of the squash, and sauteed the veggies for a few minutes before adding the broth. Instead of sour cream I added a 1/4 c. of milk, which worked out just fine. We added a large can of chicken to up the protien. It turned out wonderfully, I will make this again!
My one year old wont eat any veggies. I made this without the red bell pepper and I added some chicken and he actually wanted seconds! This is a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Country Squash Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 239
** Calories from Fat: 96
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