Yellow Squash Casserole
"A filling dish, made unusual by the use of cornbread and poultry seasoning. Makes me think of Thanksgiving. Vegetarian. I can easily make a meal of this. Reheats very well."
- Ready In:
- 1hr
- Ingredients:
- 10
ingredients
- 6 -7 medium yellow squash, cooked and drained thoroughly
- 9 pieces yellow meal cornbread (8-9 inches cold small pan)
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup margarine or 1/2 cup butter, divided
- 1 1⁄2 cups milk
- 1 (10 3/4 ounce) can cream of mushroom soup (straight from can) or (10 3/4 ounce) can chicken soup (straight from can)
- 1 teaspoon poultry seasoning
- 3⁄4 teaspoon ground sage
- salt and pepper
directions
- Saute onion and celery in 1/4 stick butter or margarine until soft, not brown.
- Put remaining margarine in cooked squash. Mix well.
- In large mixing bowl, combine milk and soup; add squash mixture and mix well.
- Add onion/celery mix.
- Crumble cornbread into mixture.
- Add seasonings and mix well.
- Pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.
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Reviews
-
Just what I hoped it would be..flavorful southern food..yum! I will fix this one again and again.
RECIPE SUBMITTED BY
I am a retired English professor and librarian. For forty years I ate on the run, working and rearing a very large family. Now I have time, and I am rediscovering cooking (and eating!). My husband and daughters like to cook as well, so we have to schedule kitchen time. I believe that exchanging recipes is a hope-filled, loving act. I can while away hours on recipezaar, reveling in its variety. I am struck again and again by the ingenuity of cooks, and by the bounty of our land, particularly in light of the stories told by my father of being so hungry in the Great Depression. Daddy, these recipes are for you.
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