SQUASH STUFFING
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Provided by BECKYU_2000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the squash, cream of celery soup, and onion.
- Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
- Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g
SQUASH STUFFING CASSEROLE
The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
SUMMER SQUASH STUFFING CASSEROLE RECIPE - (4.6/5)
Provided by Nyneve
Number Of Ingredients 16
Steps:
- MAKE THE STUFFING: Melt butter in large pan. Saute onions. Add bread crumbs, broth, and seasoning. Set aside and allow broth to soak into the bread crumbs. MAKE THE FILLING: Grease a pie pan. Layer pan with sliced summer squash and zucchini. Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash. Top with stuffing. Bake at 350°F for about 30 minutes until hot and bubbly.
STUFFING SQUASH CASSEROLE
This recipe came about as an experiment. I wanted to make a squash casserole but didn't have crackers, so I substituted instant stuffing mix. My family loved it. It's a good side dish and also serves as a welcomed potluck dish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the stuffing mix, water and butter. Let stand for 5 minutes. Add squash and egg. , Transfer to greased 1-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 949mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
YELLOW SQUASH AND STUFFING CASSEROLE
I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!
Provided by Hippie2MARS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
EASY SQUASH STUFFING
My friends just rave about this creamy side dish. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. -Pamela Thorson, Hot Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 891mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
SQUASH CASSEROLE
This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into a 2 quart shallow baking dish.
- Mix soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
- Bake at 350 degrees F for 40 minutes or until hot.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.4 g, Cholesterol 32.1 mg, Fat 14.7 g, Fiber 2.9 g, Protein 6 g, SaturatedFat 7.8 g, Sodium 605.9 mg, Sugar 2 g
STUFFING & SUMMER SQUASH CASSEROLE
Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year.
Provided by Rhonda O
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
- Spread half of the prepared stuffing in 2-quart baking dish.
- In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
- Drain well.
- Stir in soup, sour cream, minced onion seasoning and pepper.
- Spoon vegetable mixture over stuffing.
- Top with remaining stuffing.
- Bake 35 to 40 minutes or until heated through.
Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JONI'S SUMMER SQUASH CASSEROLE
This recipe is so TASTY, and one that my sister introduced me to... Goes GREAT with just about any meal, and especially with baked pork chops, chicken, or turkey. Our family LOVES this, and we have been making it for years... Great for Thanksgiving or Christmas too, in place of stuffing!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
- Melt margarine, and mix with the crumbs, in a lg. bowl.
- Put 1/2 crumbs on bottom of a 9x13" pan.
- Mix the rest of the ingredients well.
- Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
- Bake for 1 hours.
- Note:.
- You can spoon these into little oblong aluminum pans, and freeze until ready to use.
Nutrition Facts : Calories 580.5, Fat 28.3, SaturatedFat 9.2, Cholesterol 24.9, Sodium 1585.8, Carbohydrate 70.6, Fiber 4.7, Sugar 12.5, Protein 12.1
CHICKEN AND SUMMER SQUASH CASSEROLE
This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
- Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
- Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
- Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g
BAKED SUMMER SQUASH CASSEROLE
I've been making this for about 30 years and just realized I had not submitted it. I have also seen it called "Squash Dressing". It is a favorite for me DH, especially when yellow squash is in season.
Provided by True Texas
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil squash in small amount of water, (I boil the onion with the squash). Season to taste, with salt and pepper.
- Add butter and all the other ingredients.
- Do not dilute the soup.
- Pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese).
AWESOME SQUASH CASSEROLE WITH STUFFING
Awesome and easy squash side dish casserole with stuffing that goes well with anything!
Provided by VINEYARDER
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 25.4 g, Cholesterol 35.5 mg, Fat 6.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 529.4 mg, Sugar 4 g
SUMMER SQUASH CASSEROLE
Got this from Southern Living magazine a long time ago. They used Pepperidge Farm Herb Seasoned Stuffing.
Provided by Skooch
Categories Vegetable
Time 1h
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch slices; place in a Dutch oven. Add chopped onion, 2 tsp salt and water to cover. Brint to a boil over medium-high heat and cook 5 minutes; drain well.
- Stir together grated carrots, cream of chicken soup, sour cream water chestnuts and remaining 2 tsp salt; fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mixture in bottom of lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
- Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, covering with aluminum foil after 20-25 minutes if necessary to prevent excessive browning.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 360.5, Fat 21, SaturatedFat 11.7, Cholesterol 49.4, Sodium 1543, Carbohydrate 38, Fiber 3.5, Sugar 9, Protein 6.8
SUMMERY STUFFED SQUASH
Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.
Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium
SEASIDE STUFFED SUMMER SQUASH
This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.
Provided by TasteTester
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
- Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
- Bake 20 minutes in a 350 degree preheated oven.
- Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 125.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 24.4, Sodium 131.8, Carbohydrate 5.1, Fiber 1.3, Sugar 3.2, Protein 4.7
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