Margaret Holmes Squash Casserole Recipes

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SQUASH & ONION CASSEROLE WITH CRUNCHY TOPPING



Squash & Onion Casserole with Crunchy Topping image

Time 45m

Yield 8 servings

Number Of Ingredients 11

4 (14 oz.) cans Margaret Holmes Squash with Vidalia Onions, drained
1 1/4 cups fresh breadcrumbs, divided
1 cup shredded Cheddar cheese
1/3 cup sour cream
1 egg
1 tsp garlic powder
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
2 tbs. chopped fresh chives
3 tbs. butter, melted

Steps:

  • Preheat oven to 375°F.In a large mixing bowl, combine Margaret Holmes Squash with Vidalia Onions with 1/4 cup breadcrumbs, Cheddar cheese, sour cream, egg, garlic powder, salt and pepper.Add squash mixture to a greased 8 x 8 inch casserole dish.Toss remaining breadcrumbs, Parmesan, chives and butter until well coated. Sprinkle over the casserole dish.Bake for 30 to 35 minutes or until the filling is bubbling and the topping is golden. Let stand for 5 minutes before serving.

SQUASH CASSEROLE



Squash Casserole image

This recipe is a favorite anywhere I take it. It's so good. My mom has been making this for years. I sometimes use only 1 egg and it makes the casserole a little more moist.

Provided by Melanie Murray

Categories     < 60 Mins

Time 55m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

4 -5 cups squash, cooked (I use yellow and or zucchini)
1 large onion
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can mushroom soup
8 ounces sour cream
2 eggs, slightly beaten
1/2 cup margarine
1 (8 ounce) package pepperidge farm herb seasoned stuffing mix

Steps:

  • Combine soup, sour cream and eggs.
  • Fold into squash and onion.
  • Mix well.
  • Melt butter and pour over stuffing mix.
  • Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
  • Pour squash mix in bowl and top with other 1/2 of stuffing mix.
  • Bake at 350° for 30 to 40 minutes.
  • Turn oven off and sprinkle with grated American cheese and leave in oven to melt.

Nutrition Facts : Calories 457.6, Fat 29.4, SaturatedFat 9.5, Cholesterol 92.4, Sodium 1150, Carbohydrate 39.4, Fiber 2.4, Sugar 6.3, Protein 10

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