Scalloped Squash

"Unusual way to use squash, which is so plentiful now. Very delicious."
 
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photo by katie in the UP photo by katie in the UP
photo by katie in the UP
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Cook sliced squash until tender, drain.
  • Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
  • Pour into a 2-quart casserole dish that has been buttered.
  • Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
  • Sprinkle this over the squash. Top with the grated cheese.
  • Bake at 350°F for 20 minutes.

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Reviews

  1. Very interesting way of preparing it!
     
  2. This is one of the best squash casserole recipes I have ever had. Love the flavor. I used half and half milk for just a bit more richness. I can't wait to make again. Thanks so much for the sharing your recipe.
     
  3. I was nervous about making this...I love yellow squash, but thought it would be over powered. NO WAY! This has become our favorite casserole dish! This is a wonderful, flavorful and delicious recipe!! 10 STARS!! Thank you!
     
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