Ingredients 10-12 Fresh Yellow Squash 1 lg Sweet Onion, Diced 1 can Cream Of Mushroom Or Cream Of Chicken Soup 1 can Sliced Water Chestnuts, Diced 8 oz Sour Cream Salt And Pepper, To Taste 4 oz ...

Dice squash no thicker than ¼ inch to ensure even cooking and avoid soggy spots. I like dicing them but you can also use a mandoline to slice them thin (and layer them in the casserole).

Add mixture to bowl with squash, then add 4 oz. sharp white cheddar, grated (about 1 cup), ⅓ cup finely grated Parmesan, 1 Tbsp. thyme leaves, and ½ tsp. freshly ground black pepper; stir ...

Unlike traditional squash casseroles, which use cream of mushroom soup, Morgan’s "Best Squash Casserole" recipe uses sour cream, along with mayonnaise, eggs, and both cheddar and parmesan cheese.

Summer Squash Casserole 6 cups yellow squash, sliced 1 c. sour cream 1 c. carrots, shredded 1 medium onion, chopped 1 can cream of chicken soup ½ cup parmesan 8 oz. herb stuffing 1 Tbs. olive oil ...

3. Transfer squash to a large bowl and combine with mayonnaise, sour cream, eggs, cheeses, and hot sauce. Stir well to combine. Add salt, pepper, and parsley; stir.

Leave the grease in the skillet. Add the onion and cook for one to two minutes. Add the squash, plus kosher salt and pepper and cook and stir for eight to 10 minutes or until the squash is tender.

Beat egg in a small bowl and add to squash mixture stirring to combine. Spray an 8 x 8 casserole with cooking spray and add squash mixture. Sprinkle with paprika and bake 30 minutes until set.

I have to admit – casseroles aren’t usually my thing, but this combination inspired me. It’s based on a side-dish casserole that impressed me many years ago when I was in culinary school. We served ...