Scrumptious Summer Squash Casserole

Cooking up my squash. I like to add a little onion (or maybe a lot)... that makes it taste even better! I stew them with a little bit of water til they're nice and tender.

Cooking up my squash. I like to add a little onion (or maybe a lot)… that makes it taste even better! I stew them with a little bit of water til they’re nice and tender.

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Mixing all the ingredients together.

Mixing all the ingredients together.

Man, this stuff is good!!! ;)

Man, this stuff is good!!! 😉

 Scrumptious Summer Squash Casserole

1/2 Cup Celery, chopped

1/2 Cup Onion, chopped

2 Tbls Butter

2 Tbls Olive Oil

1 1/2 Cups Chicken Broth*

4 Cups Pepperidge Farms Stuffing Mix

2 1/2 Cups Cooked Squash (cooked with onion)

1 Cup Shredded Cheese (Sharp or Colby Jack are good.)

1 Can Cream of Chicken Soup*

1 Egg, beaten

1. Preheat oven to 400°F. Spray a 5 quart casserole dish with cooking spray and set it aside.

2. In a large sauce pan, combine the celery, onion, butter and olive oil. Cook on medium high til the veggies are tender, about 6-8 minutes. Remove from heat. Add the chicken broth and stuffing mix. Stir til well combined and all the stuffing is moistened.

3. Transfer stuffing to a large bowl. Add all remaining ingredients and stir well. Pour into the prepared casserole dish.

4. Bake, uncovered, for 15-20 minutes, or til light golden brown and bubbly.

*You can use vegetable broth and cream of celery or cream of mushroom soup for a vegetarian version.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS** 

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