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Summer Squash Casserole – (submitted by Janet McEacharn) – Serves 6
Ingredients
- 2 lb summer squash (~6 cups)
- 1 cup shredded carrot
- 1/2 cup chopped onion
- 1 8oz pkg of Pepperidge Farm Stuffing Mix
- 1 can of cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
Directions
Cook squash and onion approximately 5 minutes. In a bowl combine soup, sour cream and carrot. Add the squash and onion. In another bowl, combine stuffing and butter. In a 17 x 7 baking dish put 1/2 of the stuffing/butter mixture on the bottom. Spoon the vegetable mixture on top of the stuffing and then sprinkle remaining stuffing on top. Bake at 350 for 25 – 30 minutes.
Corn Casserole with Bacon – (submitted by Maryanne Manak)
Ingredients
- 2- 10 oz pkgs of frozen corn
- 2 tbs chives, finely chopped
- 2 large eggs
- 2 cups mild cheddar or Monterey Jack cheese, shredded and divided
- 1/2 cup all purpose flour
- 2 tbs each sugar and butter
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup cooked bacon pieces
Directions
Preheat oven to 324, microwave corn 1 minute or until thawed. Chop the chives. Place eggs, 1 1/2 cups corn, 1 3/4 cups cheese, flour, sugar, butter and pepper in food processor or blender until all ingredients are blended. Pour into 2 quart baking dish. Stir in remaining corn, bacon and chives. Sprinkle with remaining cheese. Bake 30-35 minutes or until set in the center. Let stand 5 minutes before serving.