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Squash and Stuffing Casserole Recipe

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This recipe for Squash and Stuffing Casserole is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box of stove top stuffing, chicken or herb works best.
3 medium yellow squash-about a pound .
2 cups of cheddar cheese(sharp works best but your preference).
butter. Real butter works best
water.
salt.
Directions:
Directions:
Slice the squash about 1/4 inch or so not to thick and cut the slices in 1/2 or 1/4 to make half or quarters of the slices.
Boil or steam the squash, I salt the squash a bit after its cooked
While the squash is cooking, fix the stove top stuffing as per the box instructions, but only use about half of the water that the package says to use, ( i.e. Stuffing instructions says to use 1 2/3c boling water, I use 1cup and the butter it calls for) this makes the dressing a bit more dry but the water in the squash will moisten the dressing when cooked.
After both are cooked,mix the dressing the squash, and then the 1 1/2 c cheese in a bowl , you may increase cheese if you want it more cheesy. i also melt about 2-3 Tbsp of butter and mix it in.
After its all mixed well put in the casserole pan, that has been oiled, and put the rest of the cheese 1/2c on top, adding more cheese if you like.
Bake in a preheated oven at 350 degrees uncovered for about 20-25 min.
The top will become slightly browned.
Personal Notes:
Personal Notes:
This is quick side dish that can be made when cooking dinner or make for a pot luck dinner.
Other variations, I have tried mixing in some sautéed onions and mushrooms. They need to be cooked well before putting them in. This receipe can be doubled for a larger batch and works great.

 

 

 

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