SQUASH CASSEROLE WITH SOUR CREAM AND STUFFING RECIPES

SQUASH STUFFING CASSEROLE RECIPE: HOW TO MAKE IT

Squash Stuffing Casserole Recipe: How to Make It image

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 199 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

CREAMY BUTTERNUT SQUASH SOUP RECIPE - MCCORMICK

Creamy Butternut Squash Soup Recipe - McCormick image

As soon as the chilly season arrives, you'll love to cozy up with a bowl of warm, creamy butternut squash soup. Sauté onions, squash, and apples in butter before stirring in chicken broth and orange juice. To season the soup and deepen the flavor even more, we add in warm cinnamon and ginger. While this soup is delicious on its own, it's even better topped with a dollop of sour cream and chopped pecans. We love serving this scrumptious butternut squash soup with anything from a grilled cheese sandwich for lunch or dinner, to typical Thanksgiving farelike herb roasted turkey, green bean casserole, andstuffing muffins. If you're looking to incorporate more veggies into your cooking rotation, be sure to browse through our butternut squash recipeswhere you'll find even more ways to cook with our favorite fall vegetable. Photo credit: Sommer Collier from A Spicy Perspective.

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 tbsps butter
3/4 cup chopped onion
1 butternut squash (about 2 pounds), peeled, halved, seeded and cut into 1-inch chunks
1 medium Granny Smith apple, peeled, cored and cut into 1-inch chunks
1 can (14 ounces) reduced sodium chicken broth
1/3 cup orange juice
2 tsps McCormick® Cinnamon, Ground
1 tsp McCormick® Ginger, Ground
1 cup fat free half-and-half
6 tbsps reduced fat sour cream
1/4 cup toasted chopped pecans

Steps:

Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook and stir 1 minute.
Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in half-and-half. Cook on low heat until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped pecans.

Nutrition Facts : Calories 213 Calories

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SQUASH STUFFING CASSEROLE RECIPE: HOW TO MAKE IT

The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 199 calories per serving

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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