Recipe Summer Squash Casserole Sour Cream

I was delighted since my husband and i were cutting down on fried foods and that s the way i had always liked squash casseroles. Summer squash casserole boil sliced summer squash. Lower the heat and simmer covered for 3 to 5 minutes or until squash is crisp tender.

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Boil squash and onion in a small amount of water for 5 minutes.

Recipe summer squash casserole sour cream. Add the sour cream mixture to the drained zucchini. Add squash and onion cover and steam until squash is tender and easily mashed with a fork 10 to 15 minutes. Add sour cream melted butter 1 4 cup shredded cheese salt and paprika.

Sprinkle with garlic salt 1 2 sleeve of crushed ritz crackers remaining shredded cheese and dot with butter. Stir in sour cream grated carrot and cream of chicken soup. Step 3 whisk sour cream and egg together in a large bowl.

Mix in soup sour cream carrots croutons and butter. Drain and mash them with 1 2 cup butter or margarine. Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.

Beat egg yolk and dried minced onion. Bring water to a boil. Pour in a greased baking dish.

Drain and add butter cheddar cheese sour cream onion parmesan cheese and wine. Cook squash and onions in boiling salted water until tender. Step 3 whisk egg and sour cream together in the prepared casserole dish.

Bake on the lowest rack of the preheated oven for 20 minutes. In a large saucepan bring 1 2 inch of water to a boil over high heat. Place boiled squash and onions in a 9x13 inch baking dish.

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