Yellow Squash Casserole
"This very good recipe was given to me by Nell Haberstick, a former neighbor, who is now 93 and has moved to a retirement home. We miss her... and her recipes."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs yellow squash, washed and quartered
- 1 large onion, coarsely chopped
- 4 carrots, peeled and grated
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 (2 ounce) jar pimientos, as desired
- 1⁄2 lb sliced cleaned mushroom
- 1⁄4 lb butter or 1/4 lb margarine, melted
- 1 package pepperidge farms salad dressing mix
- salt & freshly ground black pepper
- 1⁄2 cup freshly grated parmesan cheese (optional)
directions
- Add squash and onion to about 2 quarts boiling salted water, and cook for 3 minutes, add grated carrots, and cook for an additional 3 minutes.
- Drain thoroughly, return to pan over low heat for 2 minutes to dry our, and coarsely mash.
- Add soup, pimentos, and mushrooms.
- Stir to combine Combine melted butter with dressing mix.
- Press 1/3 of dressing mix into bottom of a greased or nonstick sprayed 2-quart casserole.
- Add 1/3 of dressing mix to squash, season to taste with salt and pepper, and fold in gently, but thoroughly to combine.
- Turn squash mixture into casserole.
- If desired, combine optional Parmesan cheese with remaining 1/3 of dressing.
- Cover squash with remaining 1/3 of dressing.
- Bake in a preheated 350 degree F oven for 35 minutes or until top is golden brown.
- This recipe may be prepared ahead of time and refrigerated until ready to bake, in which case, bake for 40-45 minutes.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
