It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Down Home Squash Casserole
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- #37890
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds yellow squash, sliced
1 carton (16 ounce size) sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cornbread stuffing
1 can (5 ounce size) sliced water chestnuts, drained
1 package (12 ounce size) cheddar cheese, shredded
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 cup oil
directions
In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside.
In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9" x 13" casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 degrees F for 35 minutes, or until top is browned and casserole is heated through.
added by
twinkles
nutrition data
510 calories, 45 grams fat, 17 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
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