wilkes

Squash Casserole

Boil together for 5 minutes

6 cups sliced yellow squash

4 cups chopped onion

1 small can mushrooms

1 cup condensed Cream or Chicken soup

mix together:

1-8 oz. package herb-seasoned stuffing mix or croutons

1/2 cup melted butter of oleo.

Place 1/2 of the stuffing mix in bottom of casserole.

Mix together all else, and put on top of the stuffing mix.

Put rest of stuffing mix on top and bake 25-30 mix for 350º.

ahh..that's it whitehawk, that's the one i have been looking for. thank you so much.

I do have one but I just make it and never measure anything but I'll give it a try for you with the approximate measurements:

Ingredients

1 bag Pepperidge Farms Dressing Mix (I use the traditional or the cornbread)
1 Large diced Vidalia Onion
1 Can mushroom soup
1 can celery soup
1 grated carrot
1 stick margarine, melted
3 to 4 fairly large grated yellow squash (zucchini or marrows work just as well)
3 large eggs, fork beaten is all that is necessary
1/2 tsp ground black pepper
several chopped fresh sage leaves (about 4 tsp, more or less)
(use 2 tsp dried if you don't have fresh
2 tsp fresh rosemary, chopped fine (or 1/2 tsp dried, crushed)
You can add salt to taste if you wish; however, remember that the soups and dressing mix will have a pretty high sodium level. Use your own taste.

Preparation

Mix well with hands, and add crushed corn flakes, cold biscuit crumbs, or dried garlic croutons if too thin.

Spray 9x13 heavy baking pan with Pam

Put the mixture in pan, pat smooth on top, and lightly spray top with pam and cover pan with foil.

Bake at 350 for 40 to 45 minutes. Check for doneness to suit your taste. Add more minutes if not done enough. When near the level of doneness you like then remove foil, turn on broiler unit and brown to color you like.

whitehawk, would you happened to have a recipe for this? i remember making one , but have lost my recipe. gosh i love squash anyway you fix it.