Mary Anne's Holiday Squash Casserole - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne's Holiday Squash Casserole

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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

  • Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking dish with a non-vegetable spray (Pam). Set aside. In a medium saucepan, simmer zucchini, yellow squash, and onions in one teaspoon salt until tender, about five minutes. Place in a colander and drain really well. Set aside.
  • In a large mixing bowl, mix melted butter with dressing, dividing it in and reserving 1/2 of dressing for top of casserole. In a large bowl, stir together carrots, bell pepper, cream of chicken soup, sour cream, one cup of cheddar cheese, bacon, if using, cream cheese and ½ teaspoon salt. Drain squash mixture again and fold in.
  • Spoon half of stuffing mixture in bottom of a lightly greased 13x9-inch baking dish. Spoon squash mixture over stuffing and top with remaining stuffing mixture. Top with reserved cheddar cheese. Bake at 350 degrees F. for 45 minutes, or until hot and bubbly. If necessary, shield with aluminum foil after 20 to 25 minutes to prevent excessive browning. Let stand 10 minutes before serving.

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.

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