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Prep Time: Cook Time: Total Time:
Makes approximately 12 servings, 13x9 casserole. Prep time 30-45 minutes, cooking time 40-50 minutes.
Ingredients: yellow squash, onions, cheddar cheese, mozzarella, velveeta, eggs, sour cream, whipping cream.
Ingredients:
8-10 cups yellow squash, thinly sliced
2 medium onions, chopped
1 & 1/2 cups shredded sharp cheddar
1 & 1/2 cups shredded mozzarella
1/4 box sharp velveeta cheese
2 large eggs
16 oz sour cream
1/4 cup heavy whipping cream
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt or seasoned salt(optional)
1 Tbs worchestershire
1 cup cornbread stuffing mix
Pre-cook the sliced squash & chopped onions to the texture you prefer. They will not get significantly softer in the casserole. They can be sauteed, steamed or microwaved. I often saute the onions, but micro the squash in the same casserole dish you will bake the casserole in, to save on clean-up. You can just micro both together, if you prefer.
While cooking the squash & onions, mix remaining ingredients, except velveeta and stuffing mix, in a large mixing bowl.
Drain the cooked squash, then add squash & onions to the previously mixed ingredients.
Cover bottom of casserole dish with about one half of the stuffing mix.
Pour approximately 2/3 of the mix into the dish, and spread out evenly.
Slice the velveeta into thin slices and place a layer over the mix.
Pour in remainder of mix, spread evenly, and sprinkle on remainder of stuffing mix.
Cook approximately 50 minutes -at- 350 degrees in standard oven, or 45 minutes -at- 325 degrees in convection oven.
Variations include subbing carrots and broccoli for some of the squash, or even adding some cubes of chicken breast. Pre-cook any vegetables and the chicken. Just don't have more than 10 cups total(before cooking) of veggies and chicken, or you may overfill the baking dish.
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Cheesy Creamy Squash Casserole
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes approximately 12 servings, 13x9 casserole. Prep time 30-45 minutes, cooking time 40-50 minutes.
Ingredients: yellow squash, onions, cheddar cheese, mozzarella, velveeta, eggs, sour cream, whipping cream.
Ingredients:
8-10 cups yellow squash, thinly sliced
2 medium onions, chopped
1 & 1/2 cups shredded sharp cheddar
1 & 1/2 cups shredded mozzarella
1/4 box sharp velveeta cheese
2 large eggs
16 oz sour cream
1/4 cup heavy whipping cream
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt or seasoned salt(optional)
1 Tbs worchestershire
1 cup cornbread stuffing mix
Pre-cook the sliced squash & chopped onions to the texture you prefer. They will not get significantly softer in the casserole. They can be sauteed, steamed or microwaved. I often saute the onions, but micro the squash in the same casserole dish you will bake the casserole in, to save on clean-up. You can just micro both together, if you prefer.
While cooking the squash & onions, mix remaining ingredients, except velveeta and stuffing mix, in a large mixing bowl.
Drain the cooked squash, then add squash & onions to the previously mixed ingredients.
Cover bottom of casserole dish with about one half of the stuffing mix.
Pour approximately 2/3 of the mix into the dish, and spread out evenly.
Slice the velveeta into thin slices and place a layer over the mix.
Pour in remainder of mix, spread evenly, and sprinkle on remainder of stuffing mix.
Cook approximately 50 minutes -at- 350 degrees in standard oven, or 45 minutes -at- 325 degrees in convection oven.
Variations include subbing carrots and broccoli for some of the squash, or even adding some cubes of chicken breast. Pre-cook any vegetables and the chicken. Just don't have more than 10 cups total(before cooking) of veggies and chicken, or you may overfill the baking dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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