Yellow Squash Casserole Recipe
Ingredients
| Yellow squash | 4 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| 1 dozen round buttery crackers | ||
| Cream cheese package | 1 , softened | |
| Cream of chicken soup | 1 Can (10oz) | |
| Egg | 1 | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Carrots | 3 Small, grated | |
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Herb | 1/2 Cup (16 tbs), seasoned | |
Directions
In 2 quart casserole, combine squash and water.
Cover.
Microwave at high (10) 10 minutes; stir after 5 minutes.
Drain and coarsely chop.
Insert metal accessory rack.
Preheat oven to 325°F.
Place crackers in greased 2 quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake for 30 to 40 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 20 to 25 minutes.
Cover.
Microwave at high (10) 10 minutes; stir after 5 minutes.
Drain and coarsely chop.
Insert metal accessory rack.
Preheat oven to 325°F.
Place crackers in greased 2 quart oblong glass baking dish.
In medium mixing bowl, combine cream cheese, soup, egg and butter.
Beat with electric mixer at high speed for 1 minute.
Stir in squash, carrots and onion.
Spoon into prepared baking dish; sprinkle with stuffing mix.
Bake for 30 to 40 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 20 to 25 minutes.
Chef
