Yellow Squash Casserole Recipe

Name: Yellow Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs yellow squash, washed and quartered; 1 large onion, coarsely chopped; 4 carrots, peeled and grated; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 cup sour cream; 1 (2 ounce) jar pimientos, as desired; 12 lb sliced cleaned mushroom; 14 lb butter or 14 lb margarine, melted; 1 package pepperidge farms salad dressing mix; salt & freshly ground black pepper; ½ cup freshly grated parmesan cheese (optional)

Servings: persons

1 12 lbs yellow squash, washed and quartered
1 large onion, coarsely chopped
4 carrots, peeled and grated
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
1 (2 ounce) jar pimientos, as desired
12 lb sliced cleaned mushroom
14 lb butter or 14 lb margarine, melted
1 package pepperidge farms salad dressing mix
salt & freshly ground black pepper
½ cup freshly grated parmesan cheese (optional)

1
Add squash and onion to about 2 quarts boiling salted water, and cook for 3 minutes, add grated carrots, and cook for an additional 3 minutes.
2
Drain thoroughly, return to pan over low heat for 2 minutes to dry our, and coarsely mash.
3
Add soup, pimentos, and mushrooms.
4
Stir to combine Combine melted butter with dressing mix.
5
Press 1/3 of dressing mix into bottom of a greased or nonstick sprayed 2-quart casserole.
6
Add 1/3 of dressing mix to squash, season to taste with salt and pepper, and fold in gently, but thoroughly to combine.
7
Turn squash mixture into casserole.
8
If desired, combine optional Parmesan cheese with remaining 1/3 of dressing.
9
Cover squash with remaining 1/3 of dressing.
10
Bake in a preheated 350 degree F oven for 35 minutes or until top is golden brown.
11
This recipe may be prepared ahead of time and refrigerated until ready to bake, in which case, bake for 40-45 minutes.

11960

kcal

Calories

1302

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs yellow squash, washed and quartered, 1 large onion, coarsely chopped, 4 carrots, peeled and grated, 1 (10 3/4 ounce) can condensed cream of chicken soup, and more.

Yes, Yellow Squash Casserole falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Yellow Squash Casserole

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