Granny Bakers Squash Casserole Recipes

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

SUMMER SQUASH SIDE DISH CASSEROLE

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

GRANNY ANN'S SQUASH CASSEROLE

Steps:

• 1. Using a large pot with enough salted water to cover, bring squash, onion, & carrots to a boil. Simmer until squash is tender. (Don't let squash get mushy.) Drain all very well using a large colander.
• 2. Transfer squash mixture either back to empty pot or a large mixing bowl. Add cream of chicken soup, sour cream, & shredded cheese, and stir until well combined. You cheese lovers out there can add more shredded cheese here. I like sharp cheddar, but you can vary here as you desire.
• 3. Squash can get watery when cooked, so I like to stir in about a heaping cup (or so) of the herb stuffing to absorb some of the "juiciness". It also adds flavor to the mixture. (My sister sometimes adds a beaten egg to hold it all together, but I haven't found it necessary.)
• 4. Melt your stick of butter in a saucepan and add the remainder of the bag of stuffing mix. Stir until the butter evenly coats the stuffing.
• 5. Spread squash mixture into a greased 2-Qt. casserole dish and top with buttered stuffing mix. Bake at 350 degrees for 25-30 minutes, until bubbly and top is lightly browned. Remove from oven and enjoy! Serves a crowd--especially if you added larger amounts of squash, cheese, or stuffing.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

GRANNY'S SQUASH CASSEROLE

Steps:

• Place chicken broth, squash and onions in saucepan.
• Simmer until veggies are tender, about 15 minutes.
• Add remaining ingredients except ½ of stuffing mix.
• Pour into 2 or 3 quart greased casserole dish.
• Top with remaining stuffing mix.
• Bake at 350 degrees for 30-40 minutes until bubbly and light brown.

SQUASH AND CARROT CASSEROLE

Steps:

• Grease large casserole dish with some of the butter.
• Spread about 1 cup of stuffing mix on bottom of casserole dish.
• Combine all other ingredients and pour into the casserole dish.
• Top with another 1 cup or so of stuffing mix.
• Bake at 350° for about 30-45 minutes until bubbly.

BUTTERNUT SQUASH AND APPLE CASSEROLE WITH CRUMB TOPPING RECIPE

Steps:

• Preheat the oven to 350 F / 180 C / Gas 4.

GRANNY BAKER'S SQUASH CASSEROLE

Steps:

• Boil squash & onion, then drain & mash in collander to get rid of water. Mix with remainder of ingredients. Top w/crushed Ritz cracker & butter mixture. Bake in greased casserole dish 30 minutes at 350 degrees.

SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
• Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
• Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
• Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.