Best-Ever Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I stumbled across this tasty casserole when substituting ingredients for a recipe that I had. You can't go wrong...with or without the carrots. Use yellow or Zucchini squash. But don't substitute the Lipton Cup of Soup. That’s the secret ingredient. Ingredients:
4 cups squash (peeled, deseeded and cubed) |
1/2-1 cup carrot (shredded, cubed or sliced) |
1 large onion (diced) |
4 garlic cloves (diced or ran through a garlic press) |
1/4 teaspoon red pepper flakes (optional) |
2 cups herb seasoned stuffing mix |
2 (2/3 ounce) packages cream of chicken soup mix (lipton cup of soup) |
1 tablespoon sugar (optioal) |
1/4 cup butter |
1 1/2 cups cheddar cheese (cubed or shredded) |
Directions:
1. Preheat oven to 350 degrees.
2. Place first 5 ingredients in a sauce pan with just enough water to cover veggies and boil until squash is tender (about 10 minutes).
3. Drain, saving about 1/2 cup of broth.
4. Put cooked veggies in a mixing bowl and run on medium speed.
5. Add broth, butter and cheese.
6. Mix sugar and cup of soup mix with dressing and add to veggie mixture while mixer is still running
7. Mix for about a minute.
8. Place mixture into a large casserole dish or a 9' x 13' pan and bake until golden brown (25-35 minutes).
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