SQUASH RECIPES STOVE TOP RECIPES

Name: Bev's Sauteed Yellow Squash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 medium summer squash, sliced; 1/4 cup butter; 1 medium onion, sliced thinly or diced; salt & pepper

BEV'S SAUTEED YELLOW SQUASH RECIPE - FOOD.COM

Bev's Sauteed Yellow Squash Recipe - Food.com image

This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 medium summer squash, sliced
1/4 cup butter
1 medium onion, sliced thinly or diced
salt & pepper

Steps:

Melt butter in large skillet.
Add onion and cook just till tender.
Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
I add lots of salt and pepper.

Nutrition Facts : Calories 159.8, FatContent 12.1, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 108.3, CarbohydrateContent 12.4, FiberContent 3.7, SugarContent 7.6, ProteinContent 4

YELLOW SQUASH AND STUFFING CASSEROLE RECIPE - FOOD.COM

Yellow Squash and Stuffing Casserole Recipe - Food.com image

I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs yellow squash, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
2 1/4 cups dry Pepperidge Farm Herb Stuffing
1/2 cup onion, chopped
1/2 cup butter, melted
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
Drain well.
Mix in soup, sour cream, salt and pepper.
Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
Bake in a 350-degree oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 469, FatContent 42.9, SaturatedFatContent 25.8, CholesterolContent 107.3, SodiumContent 923, CarbohydrateContent 10.4, FiberContent 1.4, SugarContent 3.4, ProteinContent 13

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