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Asparagus/Squash Casserole Recipe

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This recipe for Asparagus/Squash Casserole, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Chris Boyette
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can of asparagus
Or 3 medium yellow squash cooked until tender
2/3 cup Pepperidge Farm corn bread stuffing mix (herb flavor)
1 can cream of mushroom soup

Directions:
Directions:
In a medium-sized bowl, mix above ingredients together. Place in a baking dish. Cover with shredded (mozzarella or cheddar) cheese.

Bake at 350 degrees until cheese is bubbly and slightly browned. Allow casserole to sit a few minutes before serving. It will be very hot.

Note:
Preparing Squash Cut off the stem and the bottom of the squash. Scrape off any brown areas with a potato peeler or knife. Cut the squash in half length-wise and then slice it into chunks about inch wide. (If the bottom of the squash is large cut it into quarters before slicing it into chunks.) Place the squash into a medium-sized pot. Add enough water to just barely cover the squash. Add salt and pepper to taste. Add three or four sprinkles of onion flakes (about two teaspoons). Cook the squash on the stove until it is just getting soft. Drain off water and place in a medium sized bowl. Proceed with recipe.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15-20 min

 

 

 

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