Thursday, May 19, 2016

Cheesy Squash Casserole


Cheesy Squash Casserole is a comforting side dish full of vegetables with a buttery, crunchy topping.


This would be great with a roast chicken or pork tenderloin. So delicious!


Enjoy!

Cheesy Squash Casserole
Makes a 9 x 13" pan

Ingredients:
  • 4 cups yellow squash, chopped (2 medium squash)
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled & chopped
  • 1 bell pepper, chopped
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 3 Tablespoons lemon thyme, fresh OR 1 teaspoon dried thyme
  • 1 cup cheddar cheese, grated
  • 8 ounces Pepperidge Farm Herb Stuffing Mix
  • 1/2 cup butter, melted
Directions:
  1. Prep all the vegetables and cut into bite sized pieces. Cook in a small amount of olive oil and butter until tender. (They shouldn't get brown at all, remember to keep the heat medium-low.)
  2. Lightly spray a 9x13" casserole dish. Combine melted butter with Pepperidge Farm herb stuffing mix. Sprinkle a layer of the buttered crumbs on the bottom of the casserole dish.
  3. Mix together sour cream, cream of chicken soup, cream of celery, and the cooked squash mixture. Sprinkle with lemon thyme. 
  4. Sprinkle with grated cheese. Add the remaining buttered crumbs.
  5. Bake at 350 degrees F. for 45 minutes.
Recipe adapted from Silver Foodie.



2 comments:

  1. A delicious and different vegetable side dish. I left out the cheese, as we are trying to cut calories. Also left off the topping. It was still very good and would definitely make again.

    Penelope
    Ketterman Rowland & Westlund

    ReplyDelete
    Replies
    1. Appreciate your feedback! Glad it turned out well with your tweaks.

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