Baked Squash Casserole Recipe

Homestyle recipes—like this one with versatile squash—from a country kitchen make for hearty, comforting dinners.
By Anna Overcash Rotz
March 2013
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“Grandma’s Apron Strings” is a collection of homestyle recipes and celebrations of grandmothers.
Photo By Anna Overcash Rotz
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Our cherished, childhood memories connect us to the past and to our heritage. Anna Overcash Rotz celebrates all things “grandma” by taking a walk down memory lane and sharing special moments from the lives of the grandmas, to help trigger memories of your own childhood. In Grandma’s Apron Strings, there are nicknames used for grandmas, famous quotes about grandmas and a variety of observations from a way of life that has drifted into the past. The book also includes favorite family recipes and comfort foods to pass down to future generations. The following excerpt is a recipe for a tasty casserole made from squash. 

Buy this book in the CAPPER’s store: Grandma’s Apron Strings. 

Baked Squash Casserole Recipe

6 cups squash, cut in small pieces
1/4 cup onion, chopped fine
1 (8oz.) package herb stuffing mix
1 cup sour cream
1 cup carrots, shredded
1/2 cup butter or margarine, melted
1(10 3/4 oz.) can cream of chicken soup 

Cook salt and onion in salted water for five minutes. Drain. Combine soup and sour cream. Stir in carrots, squash and onion. Mix together stuffing mix and butter. Spread half of this mixture on bottom of casserole. Spoon vegetable mixture over it.

Spread remaining stuffing mixture over top. Bake at 350 degrees for 30-35 minutes.

Recipes from Grandma’s Apron Strings:

Family Recipes: 4 Recipes from Grandma’s Kitchen 
Roast Venison Recipe
Chicken Corn Soup Recipe With Rivels
Ice Cream Dessert Recipe 

Reprinted with permission from Grandma’s Apron Strings by Anna Overcash Rotz. Buy this book from our store: Grandma’s Apron Strings.








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dovecanyon
11/20/2013 9:52:03 AM
I think the first sentence in the directions should read: Cook SQUASH and onion in salted water for five minutes. But, having said that, I'm going to try this recipe for an After-Thanksgiving dinner. I have several different types of squash left- not enough to freeze and too many to feed to the chickens- so I think this will be an excellent way to use up some of them. I'll stir some cubed leftover turkey in with the soup to make it a complete meal. Sounds delicious... I'll be back with our reaction next week.








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