"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Williams
Added: Thursday, June 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 med. size yellow squash (sliced in half and then sliced thinly)
1/2 cup onion (or more), shredded
1 1/4 cup shredded carrots
1/2 cup (or more) shredded cheddar cheese
1/3 cup pecan pieces (not too fine - small chunks)
1 can Cream of Chicken Soup
1 cup sour cream
1/2 cup butter, melted
1 8-oz. pkg. stuffing mix (Stove Top Herb Stuffing is the best)

Directions:
Directions:
Mix vegetable together and put in steamer....cook until squash is semi-soft. Drain.
Mix soup, sour cream, cheese and pecans together in bowl. Fold in cooked veg. mixture.
Mix butter and stuffing mix. Put 1/2 of stuffing mix in bottom of 2 qt. casserole dish, or 9 x 13 glass baking dish. Pour in squash mixture, Cover with remaining stuffing mix. Bake until heated (30-45 min.) at 350 degrees.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This receipe was passed along to me by TLA member, Linda Botello, better known as Queen Loan Goddess, of Austin, Texas.....(her stud muffin James is the cook in the family!)

 

 

 

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