Yellow Squash And Stuffing Casserole Recipes

SOUTHERN YELLOW SQUASH CASSEROLE RECIPE

Steps:

• Preheat the oven to 350°F.
• Heat a large skillet oven over medium heat. Add the butter. Once the butter is melted add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender. Stir in the minced garlic and saute another 2-3 minutes.
• Grease a casserole dish with butter or spray with nonstick cooking spray.
• Transfer the cooked squash to a large bowl.
• In a small bowl mix the sour cream, soup, cheese, salt, and pepper to taste. Pour the cream mixture into the squash and mix until well combined.
• In another small bowl, mix the herb stuffing with the melted butter.
• Spoon the stuffing evenly over the top of the squash mixture.
• Bake for 35 to 45 minutes or until bubbly and golden brown.
• Serve and enjoy.

SQUASH STUFFING CASSEROLE

Steps:

• In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CHICKEN YELLOW SQUASH CASSEROLE

Steps:

• Cook chicken, cool and remove from bone.
• Bring squash to boil in broth and cook 8 minutes.
• Drain and combine all vegetables.
• Combine sour cream, soup and salt and pepper.
• Add chicken and veggies.
• Spoon into lightly greased 9x13" baking dish.
• Combine stuffing and butter.
• Sprinkle over casserole.
• Bake at 350 for 25 minutes.

YELLOW SQUASH AND STUFFING CASSEROLE

Steps:

• Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
• Drain well.
• Mix in soup, sour cream, salt and pepper.
• Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
• Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
• Bake in a 350-degree oven for 30 minutes, until golden brown.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

SQUASH STUFFING CASSEROLE

Steps:

• Preheat oven to 350 F
• In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
• Cover pan with lid and boil until just tender - about 6 minutes
• Drain well and set squash aside
• In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
• Add squash and zucchini into stuffing mixture and stir
• Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
• Bake for 25-30 minutes, or until thoroughly heated throughout
• Enjoy!

SUMMER SQUASH STUFFING BAKE

Steps:

• In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and simmer for 3-5 minutes or until squash is crisp-tender. In a small bowl, combine stuffing mix and butter; set aside. , In a large bowl, combine the soup, sour cream and carrots. Drain squash mixture; gently stir into soup mixture. , Place half of the stuffing mixture in a 3-qt. baking dish coated with cooking spray. Layer with squash mixture and remaining stuffing mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through and golden brown (cover loosely with foil if top browns too quickly).

AWESOME SQUASH CASSEROLE WITH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add yellow squash, zucchini, onion, and corn; saute until vegetables are just starting to wilt, about 5 minutes.
• Meanwhile, combine stuffing, Parmesan cheese, egg, pepper, and salt in a casserole dish; mix with a fork until combined. Add sauteed vegetables and mix until combined. Cover with a lid or aluminum foil.
• Bake in the preheated oven until bubbly, 30 to 40 minutes.

OLD-SCHOOL SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
• Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
• Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

SQUASH AND STUFFING CASSEROLE

Steps:

• In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
• Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
• Place it in a casserole dish and top with shredded cheese.
• Bake at 375°F for 30 to 45 minutes.

SQUASH CASSEROLE

Steps:

• Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

GIGI'S SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
• Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​
• In a bowl, combine the condensed soup and sour cream and blend well.
• Add the well-drained sliced squash to the sour cream and soup mixture.
• Spoon the squash mixture into the prepared baking dish.
• Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
• Bake on the lowest rack of the preheated oven for 20 minutes.
• Serve and enjoy.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.