Place squash in casserole dish; cover with mixture of remaining ingredients except oleo and dressing mix.
Mix oleo with dressing mix and top.
Bake at 300\u00b0 for 30 minutes.
Chop onion and saute lightly in butter.
Mash up squash with fork. Combine onion and butter mixture with slightly beaten eggs. Add cream of chicken soup (undiluted), squash, cornbread, salt and pepper.
Mix well and pour into greased casserole dish. Bake at 350\u00b0 for 20 or 30 minutes.
Melt margarine and blend with stuffing.
Mix together remaining ingredients.
Spread 1/2 stuffing mix on bottom of oblong dish, spread squash mix on top.
Sprinkle remainder of stuffing over squash mix.
Bake at 350\u00b0 until brown on top.
Cut into squares and serve.
Saute celery, onion and pepper in margarine.
Stir in cornbread, squash and milk.
Add soup; mix well.
Bake in casserole at 350\u00b0 until browned.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
Mix together all ingredients except eggs.
Add eggs last. Bake in casserole at 350\u00b0 until brown.
Crumble cornbread into milk.
Mix all ingredients, except cheese.
Pour into prepared casserole dish.
Sprinkle cheese on top and bake 1 hour in 350\u00b0 oven.
n 2 1/2-quart casserole.
Combine chicken broth soup
our diced or sliced yellow squash in a pot with the
large Dutch oven, combine squash, carrot, mushrooms, onion and bell
Combine ingredients and bake in greased casserole dish until set in 350\u00b0 oven.
This recipe was given to me by Sam's aunt, who is 92 years young.
Cook squash in water until tender.
Peal and mash (even better if sliced) with butter, salt and pepper.
Put squash in casserole. Mix together cream of chicken soup, sour cream and dressing mix. Pour over squash.
Bake at 350\u00b0 for about 1/2 hour.
Mix all ingredients; pour into greased casserole and bake at 375\u00b0 for 40 minutes. This recipe freezes well and can be prepared ahead.
Combine the ingredients in the order given. Mix well and pour into a greased 2 to 2 1/2-quart casserole dish. Bake for 20 to 25 minutes. This recipe doubles nicely. Yield: 6 to 8 servings.
elery and butter.
Heat squash
and
liquid almost
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Lime dressing (see recipe)
Oyster parfait (see
Butter a large casserole.
Line with dressing.
Place squash in casserole. Top with mixture.
Add Pepperidge Farm dressing. Dot with margarine. Bake at 350\u00b0 for 30 minutes.
Cook squash until done.
Drain.
Add ingredients of margarine, Velveeta (shredded), 2 eggs, 1 1/2 cups dressing and 2 finely chopped jalapenos to squash in casserole dish.
Top with more cheese, if desired.
Bake at 350\u00b0 for 30 minutes.
Enjoy.
Boil squash 10 to 12 minutes.
Drain.
Mix all ingredients together except 1/2 package of stuffing mix.
Sprinkle remaining stuffing mix on top of dressing for casserole.
Bake 35 to 40 minutes in a 350\u00b0 oven.
Slice and boil squash until tender.
Drain.
In baking dish, layer squash, dressing and soup.
Bake for 25 minutes at 350\u00b0. Sprinkle grated cheese on when nearly done.