I'm not sure what's happened to the posts I made in 2021 and 2022. They're gone!
Monday, November 21, 2022
Friday, September 18, 2020
As you can see, I forgot to snap my photo until after I'd sampled this!
This is an old recipe shared by a friend back when our boys were in Cub Scouts. My husband wasn't a fan of casseroles of any kind, so I didn't make it often.
I take shortcuts; use canned, drained carrots and the microwave to cook the squash and onions to speed up and simplify making this.
The original recipe calls for zucchini but I always use yellow crookneck squash. I think it would really be delicious if you used calabaza squash.
An entire stick of butter is too much so I used about 1/4 stick and it still turns out nice and crispy, brown on top.
This might just be a good way to incorporate some extra vegetables on your kid's plates.
Carrot – Squash Casserole
1 ½ cups cooked, sliced carrots
1 ½ lbs. squash, sliced and cooked
1 onion, diced
1 package cornbread stuffing mix
1 can Cream of Chicken soup
1 – 8 oz. carton sour cream
½ cup milk
1 stick butter, melted
Combine the soup, sour cream and milk in a small bowl. Set aside.
In a greased 2 quart casserole, layer ½ of the carrots, squash and onion.
Top with about ½ of the stuffing mix.
Pour ½ of the soup mixture over this layer.
Repeat layer again, reserving a little of the stuffing mix.
Top with remaining stuffing mix and drizzle with melted butter.
Bake at 350° for 30 minutes.
Thursday, July 30, 2020
I did not have any light cream so I used milk and added an extra tablespoon of butter.
Friday, June 5, 2020
This card was totally cased from one seen on Pinterest.
I've been making cards to send to Cards for Soldiers.
Wednesday, May 27, 2020
Monday, May 25, 2020
Saturday, May 9, 2020
This neither a low calorie recipe or an inexpensive one to make! Their recipe used Pecarino Romano cheese, which I can't find locally, so I substituted Kraft Italian 5 cheese blend.
The recipe takes about an hour to assemble and another hour to bake. It makes a 13" x 9" pan full and would serve 10-12 people with a side salad and some good bread.
You'll want to put the 13" x 9" pan on a rimmed baking sheet since it may bubble over in the oven.