Grannys Squash Casserole Food

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.

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.

GRANNY'S CHICKEN CASSEROLE

Steps:

• Melt butter in a large skillet. Add celery, onion, and bell pepper; saute' until softened.
• Combine with remaining ingredients, mixing well. Add salt and pepper, to taste.
• Dump into 13x9" dish. Top with additional cheese, if desired.
• Bake at 350* for 35-45 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.

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.

SQUASH CASSEROLE RECIPE

Steps:

• Wash the carrots and squash under cold water.
• Remove ends from squash and from carrots, discard.
• Slice squash into 1/4 inch slices.
• Slice onion into small pieces.
• Grate the carrots, or slice thin.
• Place squash, and onions in a small saucepan.
• Add one teaspoon of salt.
• Place on stove top, over medium heat, and cook about 10 minutes, or until tender.
• Place one cup of the shredded carrots in a colander.
• Pour the cooked squash and onions into the colander, on top of the carrots.
• Let cool about 20 minutes.
• In a separate mixing bowl, add the cream of chicken soup.
• Add the sour cream.
• Add the stuffing mix, reserving about half a cup to place on top.
• Fold together until combined.
• Place half the dressing in the bottom of a large casserole dish.
• Add a layer of the squash mixture.
• Add the remaining dressing mixture and spread out evenly
• Add the remaining squash mixture and spread out evenly.
• Sprinkle the top with the reserved dry stuffing crumbs.
• Dot the top with butter.
• Bake at 350º for 35-45 minutes.
• Remove from oven and place on a folded towel. Let cool a bit before serving.
• Serve warm and Enjoy!

BUTTERNUT SQUASH AND APPLE CASSEROLE WITH CRUMB TOPPING RECIPE

Steps:

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

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.