Yellow Squash And Stuffing Casserole Food

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.

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.

SQUASH STUFFING

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.

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.

YELLOW SQUASH CASSEROLE

Steps:

• Melt margarine and pour over stuffing mix.
• Combine vegetables with soup and sour cream.
• Add 1 cup of stuffing mix and 1/2 of the cheese.
• Top with remaining stuffing.
• Bake at 350 degrees for 45 minutes.

HOLIDAY YELLOW SQUASH CASSEROLE

Steps:

• Place squash, onion, and carrots in lightly-salted water.
• Bring to boil.
• Reduce heat.
• Cook until tender.
• Drain in colander.
• Mash the cooked vegetables with potato masher.
• In small bowl, combine butter and stuffing.
• Line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
• In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
• Stir and mix well.
• Spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
• Cover with remaining buttered stuffing mix.
• Bake at 350 degrees until toasty brown and bubbly.

STUFFING & SUMMER SQUASH CASSEROLE

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.

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.

YELLOW SQUASH CORNBREAD STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• 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 soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
• Fold in squash mixture.
• Pour into prepared baking dish.
• Bake uncovered for 25-30 minutes or until heated through.
• Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.

SLOW COOKER SQUASH STUFFING CASSEROLE

Steps:

• In a bowl, combine the flour, soup and sour cream until blended.
• Add the vegetables and gently stir to coat.
• Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
• Top with vegetable mixture and remaining stuffing.
• Cover and cook on LOW for 4-5 hours or until vegetables are tender.