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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Squash Casserole Recipe

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This recipe for Squash Casserole is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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