Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.
Cook squash in boiling water until tender.
Drain and mash squash.
Mix remaining ingredients and mash squash.
Mix remaining ingredients and add to squash.
Remove 1/4 cup grated cheese and 1/4 cup crackers for top of casserole.
Place squash in lightly buttered 8 x 8-inch casserole.
Add grated cheese and cracker crumbs on top.
Bake in a 350\u00b0 oven for 40 minutes or until brown on top.
Boil sliced and peeled yellow squash and l onion until tender.
Drain all liquid.
Add 2 oz. of butter and 1 egg.
Crumble saltine crackers into mixture.
Season with salt and pepper.
Add 6 to 8 0z. of Cheez-Whiz (To taste).
Mix together and put into casserole dish.
Bake @ 350 degrees for 30 minutes.
Just before finished baking, crumble Fritos on top. Add grated cheese if you like.
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.
Clean and slice yellow squash.
Boil with onion pieces 15 to 20 minutes and drain.
Allow to cool some and add a slightly beaten egg.
Put in a greased casserole and top with cracker crumbs.
Bake 15 to 20 minutes.
small, square casserole dish.
Boil squash and onion in a
In saucepan, bring water, squash, onion, and salt to boil.
Cover and simmer until squash is tender (20 min.).
Drain and mash.
Mix in pepper, 1 tbs. butter, flour, eggs and milk.
Set aside 3 tbs. cheese, and put rest in squash.
Pour into buttered dish.
Bake at 350\u00b0 for about 30 minutes.
Mix 2 tbs. butter with bread crumbs.
Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.
aking dish.
Slice the squash lengthwise into quarters, then cut
Cook chicken, cool and remove from bone.
Bring squash to boil in broth and cook 8 minutes.
Drain and combine all vegetables.
Combine sour cream, soup and salt and pepper.
Add chicken and veggies.
Spoon into lightly greased 9x13\" baking dish.
Combine stuffing and butter.
Sprinkle over casserole.
Bake at 350 for 25 minutes.
Combine the squash, sugar, mayonnaise, cheese, 1/2 cup of the cracker crumbs, onion and egg. Place into a 1 1/2 quart casserole dish and top with cracker crumbs,melted buter and pecans (I place the cracker crumbs and pecans in a plastic bag and then add the melted butter- mix well.).
Bake in a 350 degree oven for 40 minutes. 4-6.
alt, and pepper. Add the yellow squash and saute until almost tender
lace your diced or sliced yellow squash in a pot with the
ool.
Place zucchini and yellow squash in a large saucepan and
uart round casserole dish with canola spray.
Wash yellow squash and dice
ool.
Place zucchini and yellow squash in a large sauce pan
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Mix first four ingredients together.
Melt 1/2 stick of margarine in bottom of 9 x 13-inch casserole dish and start layering the ingredients, beginning with a layer of crumbs and alternate with squash mixture.
End with crumbs and dot with margarine.
Bake 20 minutes at 350\u00b0 or 35 minutes if prepared ahead and refrigerated. This recipe is best if you use fresh yellow squash from your garden!
In Arizona - Ha!
50\u00b0. Spray a medium casserole dish with vegetable cooking spray
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
n top of the casserole.
Cut the squash into medium thin