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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Squash casserole Recipe

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This recipe for Squash casserole is from The Newton Family Cookbook , 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:  
2lb yellow squash
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1 stick of butter (8 tbsp.)
1 c of grated cheddar cheese
1/2 bag of Pepperidge cornbread stuffing mix (not a boxed stuffing mix)
8oz sour cream
dried minced onion
salt & pepper
Directions:
Directions:
Dice and boil squash till fork tender. Drain and add butter, put lid on and let hot squash melt the butter. Mash till mushy. Add the soups, sour cream, cheese and dried minced onion to taste, stir it all up, mixture will be soupy. Now add the stuffing until you get a loose mixture, but starting to be dry. Add salt & pepper to taste. Put in casserole dish and top with more stuffing mix (I usually crush these finer than they come in bag so topping isnt hard, but crisp) Bake at 300 Degrees F for 1 hr. (if you use a shallower dish, bake until bubbly and light brown, may not need an hour)
Preparation Time:
Preparation Time:
1hr 20 min
Personal Notes:
Personal Notes:
if you want to make in advanced and put in refrigerator, add the stuffing mix to top before you bake

 

 

 

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