Stuffing Squash Casserole Recipe

Stuffing Squash Casserole Recipe
Stuffing Squash Casserole Recipe photo by Taste of Home
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Stuffing Squash Casserole Recipe

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This recipe came about as an experiment. I wanted to make a squash casserole but didn't have crackers, so I substituted instant stuffing mix. My family loved it. It's a good side dish and also serves as a welcomed potluck dish.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups instant stuffing mix
  • 3/4 cup boiling water
  • 1 tablespoon butter
  • 1 medium yellow summer squash, diced, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons grated Parmesan cheese

Directions

In a bowl, combine the stuffing mix, water and butter; mix well. Let stand for 5 minutes. Add squash and egg. Transfer to greased 1-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 servings.
Originally published as Stuffing Squash Casserole in Reminisce July/August 2004, p50

Nutritional Facts

1/2 cup: 295 calories, 11g fat (5g saturated fat), 126mg cholesterol, 949mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 12g protein.

  • 1-1/2 cups instant stuffing mix
  • 3/4 cup boiling water
  • 1 tablespoon butter
  • 1 medium yellow summer squash, diced, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons grated Parmesan cheese
  1. In a bowl, combine the stuffing mix, water and butter; mix well. Let stand for 5 minutes. Add squash and egg. Transfer to greased 1-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 servings.
Originally published as Stuffing Squash Casserole in Reminisce July/August 2004, p50

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