How to make a Yellow Squash Casserole
This recipe came from my mother-in-law who is a very good cook. My husband requests this a lot, and it really is very good. You need those small yellow squash.
This recipe came from my mother-in-law who is a very good cook. My husband requests this a lot, and it really is very good. You need those small yellow squash. It might work with other squash, but I am so sick of those big green, summer squash from our garden, that I don't WANT to try it! By the way, if you live near me, be aware that if you leave your car unlocked, I may fill it full of Summer Squash my husband grew!
I buy my little yellow squash at the grocery store, and sometimes you can find them on the reduced produce rack. Many people don't know how to fix them, so I guess they have a lot leftover. They actually tend to be better for this recipe if they are a little softer and riper.
This recipe has a nice crunchy taste, and even kids like it!
Ingredients: 4-6 yellow squash
1 Box Chicken Stove Top Stuffing
1 Box Cornbread StoveTop Stuffing
1 Can Cream of chicken soup
4 oz. sour cream 1/2 large carton
Margarine, salt, pepper
I put in a teaspoon or two of sugar that my mother-in-law does not. I think it cuts the bitterness.
Instructions:
Grease Large
PREHEAT oven to 375-400 degrees.
baking dish.
Chop squash in 1/4 " thick circles
Mix all ingredients except butter, reserving 1/2 package of Stove top Stuffing .
Top With remaining stuffing and dot with butter or margarine.
Bake at 375-400 degrees for 30 minutes, or until squash is tender.
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great recipe, sounds delicious!