"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tupperware Squash Casserole Recipe

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This recipe for Tupperware Squash Casserole, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. zucchini, thinly sliced*
1 lb. yellow squash, thinly sliced*
2 medium onions, chopped
1 box Stove Top chicken flavored stuffing mix
1/2 c. butter, melted
1 c. carrots, grated
1 c. sour cream
1 can cream of chicken (or mushroom) soup
salt
pepper

*Use a total of 2 lbs. squash - may use all one variety or a mixture. I prefer the mixture.

Directions:
Directions:
Preheat oven to 350. Bake in a greased 2 qt. casserole or 9"x13" baking dish.

Place squash and onions in a saucepan with a little water; bring to a boil; reduce heat; cover and simmer 5 minutes; drain well.
DO NOT follow package directions for stuffing mix; place crumbs and seasoning packet in bowl; add melted butter; mix thoroughly.
In a large bowl, combine drained squash, carrots, sour cream, soup, salt, pepper and all of the stuffing mix; stir well.
Place squash mixture in lightly greased 2 qt. casserole or 9"x13" baking dish.
Bake in 350 oven for 30-40 minutes.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
This is a good tasting casserole for the holidays.

 

 

 

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