SQUASH CASSEROLE

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Squash Casserole image

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

4 -5 cups squash, cooked (I use yellow and or zucchini)
1 large onion
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can mushroom soup
8 ounces sour cream
2 eggs, slightly beaten
1/2 cup margarine
1 (8 ounce) package pepperidge farm herb seasoned stuffing mix

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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    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #casseroles     #vegetables     #oven     #vegetarian     #dietary     #squash     #equipment

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