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Judy Estes
 
November 19, 2021 | Judy Estes

Squash Casserole

Squash Casserole

 

 

Ingredients:

  • 2 pounds fresh yellow and zucchini squash sliced ¼” thick (about 6 cups)
  • 1 can of cream of chicken soup
  • 8 oz. sour cream
  • 2 eggs well beaten
  • 1/2 cup of butter melted
  • 2 cups of Julienned carrots (strings) or 1 cup grated carrots
  • 1 medium onion - chopped
  • 1 red pepper - chopped
  • 3 cups of Stuffing mix (cornbread mix or regular seasoned mix)
  • Grated cheddar cheese

Recipe:

  • Sautee squash, onion & pepper in 2 tablespoons of butter
  • In a large bowl mix sour cream, Cream of chicken soup, ½ cup of melted butter, Julienned carrots (strings), and eggs.
  • Fold in squash mixture 
  • Grease (or spray) a large casserole dish with cooking oil 
  • Make 2 layers:
  • Alternate ½ squash mixture and 1½ cups stuffing mix
  • Bake at 350 degrees F for 45 minutes 
  • Top with grated cheddar cheese.
  • Return to oven to melt grated cheese before serving.

Pairs well with: 

                                     

                                                             Merlot                                                                              Montepulciano

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