In a saucepan, saute margarine and onions.
Add milk and mushroom soup. Bring to a boil and add stuffing mix. Add cooked, mashed squash. Put into a casserole dish. Top with Cheddar cheese. Bake at 350\u00b0 for 35 minutes.
Melt margarine.
Add to cooked and well drained mashed squash. Add remainder of ingredients.
Mix together.
Pour in greased casserole dish and top with crumbled Ritz crackers.
Bake at 350\u00b0 for 45 minutes.
potato Boil squash until tender (like making mashed potatoes) Scoop out
Boil squash and onion until tender.
Drain and mash.
Melt 1/4 stick margarine in casserole and line with bread crumbs.
Combine all ingredients using more bread crumbs.
Sprinkle a few bread crumbs on top.
Put in a hot oven for a short time.
Very flexible recipe.
You can use 2 to 4 cups squash to same quantity of other ingredients.
Freezes well.
Combine squash with salted water and cook until tender.
Remove from heat, drain well.
Mash with potato masher.
Combine remaining ingredients with squash mixture and pour in a greased casserole dish.
Top with crumbs made with leftover cornbread. Sprinkle with poultry seasoning and onion powder.
Bake for 30 minutes at 350\u00b0 until bubbly.
). Spray a 9x13-inch casserole dish with cooking spray.
egrees C).
Place the squash pieces in a saucepan and
Drain cooked squash thoroughly. While squash is draining, combine remaining ingredients in large bowl.
Mash squash in colander with back of spoon. Transfer drained and mashed squash into bowl with other ingredients. Mix. Pour into greased casserole dish. Bake at 400\u00b0 for 20 minutes or until set.
Butter inside of casserole.
Mix all ingredients well, except nuts.
Pour mixture into casserole.
Sprinkle with the chopped walnuts or pecans.
(I use more over top.) Bake at 375\u00b0 for 30 to 40 minutes, uncovered.
Melt margarine and pour into stuffing.
Line bottom and sides of casserole dish with 1/2 of mixture.
Mix all other ingredients with mashed squash.
Pour into casserole dish over stuffing. Sprinkle other stuffing on top.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.
Melt margarine in casserole dish.
Pour into squash mixture and add eggs and milk.
Beginning with squash, layer into casserole dish.
Then layer either crumbled or whole saltine crackers and grated Cheddar cheese.
Make at least 2 layers, ending with cheese.
Bake at 400\u00b0 until lightly browned.
Onion or grated carrot may also be added to this.
Grease or spray a small casserole dish.
Fry bacon until crisp; crumble into squash.
Fry onion in 1 tablespoon of drippings until transparent.
Add to the squash.
Add grated cheese, salt and Tabasco or pepper.
Mix well.
Transfer to prepared baking dish; top with bread crumbs.
Bake in a 325\u00b0 or 350\u00b0 oven, until heated through and crumbs begin to brown, 25 to 30 minutes.
Mix squash, salt, pepper, onion, sour cream and soup.
Melt 1 stick margarine and mix with stuffing.
Line casserole dish with stuffing.
Fill with squash mixture, top with stuffing mix.
Bake at 350\u00b0 for 30 to 40 minutes.
Reserve enough stuffing mix to crumble on top of casserole.
Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
Add beaten eggs and blend well.
Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.
Preheat oven to 375 degrees.
Place the mashed squash in a large bowl.
Add the remaining ingredients to the bowl and mix well.
Spread into an ungreased 9-inch square or 7 by 11 baking pan.
Bake uncovered for 25 to 30 minutes.
Optional - sprinkle the top lightly with sunflower seeds or minced walnuts - I usually omit this step. You may also saute the onions before adding and use fresh red peppers which you saute as well.
Preheat oven to 375\u00b0.
Melt butter in casserole first.
Steam squash with onion until tender.
Drain and mash thoroughly.
Add other ingredients to mashed squash, then put in casserole on top of butter.
Melt butter.
Mix with cornbread mix.
Divide in half.
Mix half with squash and other ingredients.
Pour into a greased casserole.
Top with remaining crumbs and bake at 350\u00b0 for about 40 to 45 minutes.
Melt margarine and blend with stuffing mix. Place 1/2 of the mixture in baking dish that has been coated with a nonstick spray. In a bowl mix cooked mashed squash, soup, sour cream, onion and water chestnuts.
Pour mixture into casserole dish.
Top squash mixture with remaining stuffing. Bake at 350\u00b0 for 30 minutes.
Melt margarine.
Add chopped onion; turn
off stove and let stand on stove.
Add crumbled cornbread, cooked and mashed squash, 2
beaten
eggs,
cream of mushroom
soup
and
onion margarine mixture.
Salt and pepper.
Bake in
2
quart casserole dish for 45 minutes at 350\u00b0.