Country Squash Casserole Good Eats Cafe Recipes

COUNTRY SQUASH CASSEROLE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
• Bake in the preheated oven until browned on top, about 30 minutes.

YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA

Steps:

• Sauté onion and bell pepper in butter.
• (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
• Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
• Pour into a greased casserole.
• Top with cheese and the remaining cracker crumbs.
• Bake at 375°F.

COUNTRY SQUASH CASSEROLE (GOOD EATS CAFE)

Steps:

• Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups.
• Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot.
• Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole.
• Add squash mixture and cover with another layer of crumbs. Dot generously with butter.
• Bake at 350* degrees 30 t0 40 minutes.