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28 November, 2009

Squash Cassarole

Posted in : From the Kitchen on
by : Vickie

Recipe: Squash Casserole

Summary: This easy squash casserole is topped with cornbread crumbs and drizzled with butter which adds great flavor and a crispy topping. This casserole is even better as left overs.

Ingredients

  • 6-7 medium  or 3 large size yellow crooked neck squash
  • 2 cans *cream of mushroom soup
  • 8 oz *sour cream
  • 1/2 cup sweet onion, chopped
  • 1/2 cup diced carrots, (dice in food processor)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 box stove top cornbread stuffing with seasoning or 2-3 cups pepperage farm cornbread dressing
  • 3 tablespoons melted butter

Instructions

  1. Spray 9x13 pan with cooking spray.
  2. Cut squash 1/4" slices, layering evenly in pan.
  3. Distribute chopped onion and carrots evenly over squash.
  4. Sprinkle with salt and pepper.
  5. Mix together soup and sour cream well.
  6. Spread over the top of casserole.
  7. Cover and bake at 350 F for 35 minutes or until bubbly.
  8. Remove cover and evenly top with cornbread crumbs.
  9. Drizzle crumbs with melted butter.
  10. Return to oven for 5 minutes to crisp topping.

* use low fat soup mix and sour cream

Cooking time (duration): 35

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (Southern)

My rating: 4.5 stars
****1/2

Recipe by Vickie
Microformatting by hRecipe.