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Yellow Squash Casserole

Grandma’s Yellow Squash Casserole

Grandmas secret recipe is revealed. Chef Mike prepares Grandma’s Yellow Squash Casserole and cranberry sauce.


Servings

Serves 6

Grandma’s Yellow Squash Casserole Ingredients

1 stuck butter

1 medium onion, diced small

1 package Pepperidge Farm Corn Bread Stuffing

10 small yellow squash (or 8 medium size), diced medium

1 medium size carrot, grated

1 teaspoon garlic powder

1 can Campbell’s Cream of Chicken Soup

1 cup sour cream

 

Directions

  1. Heat a large skillet over medium high heat for 1 minute. Add the butter and onions and reduce the heat to medium low. Sauté onions until soft: about 10 minutes. Remove 2 tablespoons of the onion / butter mixture and set aside.
  2. Place the breadcrumbs in a large bowl and add the onion / butter mixture. Mix well and set aside.
  3. Heat a medium size sauce pot over medium high heat for 1 minute.
  4. Add the squash and sauté for 8-10 minutes or until softened.
  5. Add the 2 tablespoon reserved onions / butter mixture, grated carrot, garlic powder and salt and pepper to taste. Cook for 1 minute.
  6. Add the squash to a large bowl. Add the soup and sour cream and stir to combine.
  7. Place 3 tablespoon of the stuffing mixture to the bottom of a medium size baking dish. Add the squash mixture and top with the breadcrumb / onion mixture. *If using the following day, cover with foil and refrigerate. Bake at 350 degrees for 20 – 25 minutes, or until lightly browned on top.


Cranberry Sauce Ingredients

1 cup sugar

1 cup water

1 bag fresh cranberries

Zest of one orange

Juice of one orange

Lemon wedge


Directions

  1. Add the sugar and water to a medium size sauce pot and bring to a simmer over medium high heat. Add the cranberries and reduce heat to medium. Simmer for one minute and add the orange zest.
  2. Simmer form 2 minutes and ad the orange juice. Simmer until all the cranberries have popped open and sauce thicken; about 3 minutes.
  3. Place the sauce in a bowl and let cool for 45 minutes before refrigerating.
  4. Add the juice of one lemon wedger and stir just before serving.

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