Country Club Squash Recipes

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COUNTRY CLUB SQUASH



Country Club Squash image

Make and share this Country Club Squash recipe from Food.com.

Provided by SuzV2796

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs yellow squash, sliced
1/4 cup onion, chopped
1/2 cup water
1 (8 ounce) carton sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 cup soft breadcrumbs
1/2 cup shredded cheddar cheese
1/3 cup butter or 1/3 cup margarine, melted
1/2 teaspoon paprika
8 slices bacon, cooked and crumbled

Steps:

  • Cook squash and onion in 1/2 c boiling water until tender; drain and mash. Combine squash with sour cream, salt, pepper, and basil. Pour into a greased 2 quart casserole.
  • Combine breadcrumbs,cheese, butter, and paprika. Sprinkle over squash mixture. Top with bacon.
  • Bake at 300 degrees for 20 minutes.

Nutrition Facts : Calories 354.3, Fat 32.6, SaturatedFat 16.3, Cholesterol 65.2, Sodium 601.4, Carbohydrate 10, Fiber 1.5, Sugar 2.5, Protein 6.8

COUNTRY SQUASH CASSEROLE



Country Squash Casserole image

I've tried many squash casseroles, but this is by far the best I've ever had. This recipe was given to me by a friend and has gotten rave reviews from squash lovers and squash haters alike. Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. This is a lightened-up version of the original recipe, but you won't miss a thing!

Provided by weekendcook

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons butter
1 red bell pepper, chopped
¾ cup white onion, diced
1 ½ cups zucchini, sliced
1 ½ cups yellow squash, sliced
½ cup chicken broth, or as needed
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup reduced-fat sour cream
1 (6 ounce) package cornbread stuffing mix

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Grease a 7-inch casserole dish.
  • Melt the butter in a skillet over medium heat. Stir in the bell pepper, onion, zucchini, squash, and chicken broth. Bring to a simmer, and cook until the vegetables have softened, about 10 minutes. Use more broth if needed to keep the mixture moist. Remove the vegetables from the heat, and stir in the condensed mushroom soup, sour cream, and 3/4 of the stuffing mix; pour into the prepared casserole dish. Sprinkle the remaining stuffing mix over top.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 31.3 g, Cholesterol 18 mg, Fat 10.7 g, Fiber 5.7 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 4.3 g

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