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I am such a casserole lover. How about you? I really like a meat and potatoes dish, but for me I love the combinations of good casseroles. This recipe for Banana Squash Casserole is a great one because it combines creamy goodness, chicken, and my favorite squash, yellow banana squash. I also like how versatile it is. It’s light and makes a great warm weather meal plus it is comforting and perfect for the colder months.
If you’re not familiar with this large squash it is delicious and creamy when it’s cooked. They are easy to grow if you have garden space. You can also find them at most farmer’s markets and even in some grocery stores. They are a huge squash so you may find them cut up in the store. They are considered a winter squash so they store well and give you garden freshness for quite a few months.
- 6 Cups of Peeled and Chopped Banana Squash
- 1/2 Onion, Chopped
- 2 Cans of Cream of Chicken Soup
- 2 Cups of Sour Cream
- 1 Cup of Shredded Raw Carrots
- 1 Bag of Herb Seasoned Stuffing
- 1/2 Cup Butter or Margarine, Melted
- 3 Boneless Chicken Breasts, Cooked and Diced
- In a large saucepan cook chopped squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup, sour cream, and grated carrots. Fold in squash, onion, and chicken. Combine the stuffing mix and melted butter. Spread half of the stuffing mixture in the bottom of a 9x13 baking dish. Spoon vegetable chicken mixture on top. Sprinkle with the remaining stuffing mix. Bake at 350 degrees for 30 minutes or until heated through.
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This recipe sounds delicious. I love how it combines creamy textures with the savory goodness of chicken and the subtle sweetness of banana squash. Definitely adding this to my must try list.
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