Summer Squash Casserole Squash Casserole
Summer Squash Casserole
6 Cups summer squash (zucchini or other) sliced and
quartered
1/4 cup onion chopped 1 can cr. of chicken soup 1 cup sour
cream 1 cup shredded raw carrot 1 8oz. pkg. herb seasoned
stuffing (Pepperidge Farm)
2/2 cup melted butter
Cook squash and onion in small amount of salted water for 5
minutes. Drain. Combine soup and sour cream; stir in
carrots, squash and onion. Combine stuffing and melted
butter in separate dish. Spread half stuffing mixture in
9x13 inch baking dish. Spoon vegetables atop. Sprinkle
remaining stuffing over vegetables. Bake uncovered for 25-30
minutes until heated through at 350F.
Squash Casserole
2 lbs. yellow summer squash, sliced 1 cup chopped onion
1 cup water
3/2 tsp salt
4/4 cup butter Freshly ground black pepper to taste 1 cup
shredded Cheddar cheese 1 cup crushed saltines 2 eggs,
slightly beaten
Place squash, onion, water and salt in a large saucepan.
Bring to a boil. Reduce heat to medium and simmer,
uncovered, stirring occasionally, 15 to 20 minutes, or until
squash is tender. Drain well in a colander. Transfer to a
bowl and add butter and pepper. Coarsely mash squash with a
fork or potato masher. Meanwhile preheat oven to 350 F. and
grease a 1 1/2-quart shallow baking dish. Add cheese,
saltines and eggs to mashed-squash mixture and stir until
well combined. Transfer to greased baking dish and bake 35
minutes, or until top is lightly browned.
Makes 4 to 6 servings.
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