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Grandma’s Yellow Squash Casserole


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Grandma’s Yellow Squash CasseroleGrandma’s Yellow Squash Casserole
Grandma’s Yellow Squash CasseroleGrandma’s Yellow Squash Casserole

Recipe of the Month: November 2011

Grandma’s Yellow Squash Casserole

Serves 6

  • 2 Cups yellow squash, washed and cut into medium dice
  • 1 Large onion, diced small
  • 1 Medium carrot, grated
  • 1 Can condensed cream of chicken soup (10.5 oz)
  • 1 Cup sour cream
  • 1 Small pkg. corn bread stuffing
  • 1 Stick butter (or margarine)
  • ½ Teaspoon garlic powder
  • Salt and pepper, to taste


  1. Heat a large skillet over medium high heat for one minute. Add the butter and onions and sauté until soft. Remove 2 tablespoons of the onions and set aside. Add the small bag of breadcrumbs to the cooked onions and mix well. Place in a large bowl and set aside.
  2. Place a medium size sauce pot over medium high heat and add the diced squash. Cook until soft; stirring every minute, until soft, about 10 minutes. Add the reserved 2 tablespoons cooked onion and shredded carrot to the squash and cook for one more minute. Transfer to a large bowl.
  3. Add the sour cream and cream of chicken soup to the cooked squash. Add the garlic powder and salt and pepper to taste. Stir to combine.
  4. Place ½ of the stuffing mixture on the bottom of a 13 x 9 inch baking dish. Add the squash mixture and to with the remaining stuffing mixture. Bake uncovered in a 350 degree oven for 20 minutes.

Homemade Cranberry Sauce

  • 12 oz. Fresh Cranberries
  • 1 Cup water
  • 1 Cup sugar
  • 1 Tablespoon orange zest
  • ¼ cup fresh orange juice


  1. Bring water and sugar to a boil. Add the cranberries and orange zest. Reduce heat and simmer for 10-15 minutes.
  2. Stir in the fresh orange juice and transfer to a bowl. Let cranberry sauce cool to room temperature before placing in the refrigerator.
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