Super delicious perfectly describes this over-the-top casserole that really kicks it up "old school." Variations of this savory dish have been around for years and why not….great tasting dishes never goes out of style. This dish can be made a few days ahead or even frozen up to two weeks if needed.
2 medium yellow squash, peeled and diced, about 1 1/2 pounds
2 medium zucchini, peeled and diced, about 1 pound
1 medium onion, diced
1 1/2 teaspoons salt, divided
1 (8 ounces) package Pepperidge Farm dressing mix, divided
1 stick unsalted butter, melted
1 cup grated or diced carrots
1 orange, red, or green pepper, diced very tiny
1 (10 3/4 ounces) can cream of chicken soup
1 (8 ounces) carton sour cream, regular or low-fat
1 1/2 cups grated cheddar cheese, divided
6 slices bacon, cooked, patted with paper towel and crumbled, optional
1 (8 ounces) package Philadelphia cream cheese, cut into small pieces
Serves 10 to 12.
Note: Instead of boiling the squash and onion, place them in a microwave safe bowl (no water), cover with plastic wrap, and microwave 3 minutes. Stir the mixture and microwave another 3 minutes. Drain before adding to the rest of the casserole mixture. The squash will be perfectly steamed, and you didn't need your saucepan or time required to boil water.
Note: If you want to better portion this casserole, spray with a non-vegetable spray (Pam) or butter a 12-hole cupcake or muffin pan. With a large cookie scoop, f ill each cup three-quarters full with casserole mixture. Bake for about18 to 20 minutes, or until hot and bubbly. Be sure to cover with foil if too much browning occurs while baking.
Note: You can spice up this dish with cayenne pepper, red pepper flakes, sliced jalapenos, and chopped and drained green chilies. Plus, you can substitute ham instead of bacon to make it a one dish meal.
P.O. Box 8 Tulsa, OK 74101-0008