Baked Squash Casserole Recipe
Ingredients
| Yellow squash | 1 1/2 Pound | |
| Olive oil | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Fat | 1 Carton (1l) | |
| Parsley | 1 Tablespoon, chopped | |
| Oregano | 1 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 cup herb-seasoned stuffing mix, divided | ||
| Cooking spray | ||
Directions
1. Preheat oven to 325°.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside.
3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
4. Add onion mixture to squash. Stir in soup and next 5 ingredients.
5. Sprinkle 1/2 cup stuffing mix in an 8-inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside.
3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
4. Add onion mixture to squash. Stir in soup and next 5 ingredients.
5. Sprinkle 1/2 cup stuffing mix in an 8-inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.
Chef
