Margaret Holmes Squash Casserole Food
SQUASH & ONION CASSEROLE WITH CRUNCHY TOPPING
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.In a large mixing bowl, combine Margaret Holmes Squash with Vidalia Onions with 1/4 cup breadcrumbs, Cheddar cheese, sour cream, egg, garlic powder, salt and pepper.Add squash mixture to a greased 8 x 8 inch casserole dish.Toss remaining breadcrumbs, Parmesan, chives and butter until well coated. Sprinkle over the casserole dish.Bake for 30 to 35 minutes or until the filling is bubbling and the topping is golden. Let stand for 5 minutes before serving.
SQUASH CASSEROLE
This recipe is a favorite anywhere I take it. It's so good. My mom has been making this for years. I sometimes use only 1 egg and it makes the casserole a little more moist.
Provided by Melanie Murray
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine soup, sour cream and eggs.
- Fold into squash and onion.
- Mix well.
- Melt butter and pour over stuffing mix.
- Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
- Pour squash mix in bowl and top with other 1/2 of stuffing mix.
- Bake at 350° for 30 to 40 minutes.
- Turn oven off and sprinkle with grated American cheese and leave in oven to melt.
Nutrition Facts : Calories 457.6, Fat 29.4, SaturatedFat 9.5, Cholesterol 92.4, Sodium 1150, Carbohydrate 39.4, Fiber 2.4, Sugar 6.3, Protein 10
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