Ingredients
-
4
-
2
-
1
-
8
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Gwen’s Original Squash Casserole, This dish has been a staple on Thanksgiving for as long as I can remember I don’t remember my mom making squash any other way I just know that when I tried it as a child for the first time I remember how delicious it was A Thanksgiving without it is not a real Thanksgiving at my house Other’s have tried to duplicate it and failed There is only one way to make it and this is it Don’t substitute or change anything, follow the directions to a T Enjoy!, Nov 30, 2008 Served for the first time this Thanksgiving and my guests asked for the recipe It’s good easy, and presents very well Leftovers are great, too , This was good but missing something I would make it again with garlic and I think adding crisp bacon to it would be yummy Of course, everything is better with bacon! The squash was declicious With a few spices, it would be WOW! Thanks for sharing a good recipe
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Steps
|
1
Done
|
Place Squash, Carrots and Onions in Medium Pot. Cover With Water. Bring to a Boil, Then Reduce Heat and Continue to Cook Till Fork Tender. Drain Well in Collander. |
|
2
Done
|
Melt the Stick of Butter in Bottom of Casserole. Mix in the Cornbread Stuffing. (reserve Half of Mixture to Use as Topping). |
|
3
Done
|
Spread Other Half on the Bottom of the Casserole. |
|
4
Done
|
Combine Cream of Chicken and Sour Cream With the Drained Squash. Add Black Pepper to Taste. |
|
5
Done
|
Add to Casserole Dish and Then Top With Remaining Cornbread Topping. |
|
6
Done
|
Bake at 350 Degrees For 30 to 35 Minutes Until It Bubbles Around Edges and Is Golden Brown. |
