butternut squash casserole
(1 RATING)
This casserole can be made a day ahead and baked when ready to serve..this time of year all the squash items are for sale at a good price and I stock up on some,,blanch them and freeze in baggies to make soup and other casseroles at a later time.
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prep time
30 Min
cook time
35 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cups ssliced butternut squash 1/4 inch thick
- 1 1/2 cups sliced zucchini
- 1 large onion chopped
- 1/2 cup sliced green onions
- 2 medium carrots shredded
- 1 cup water
- 2 cups butter-flavored crackers crushed
- 1/2 cup butter, melted
- 1 can 10 ounce cream of chicken soup
- 1 can 8 ounce sliced water chestnuts , drained
- 3/4 cup mayonnaise
- 1 jar 2 0unce pimentoes drained
- 2 tablespoons chopped basil { fresh}
- 1 1/2 cups shredded sharp cheddar cheese
How To Make butternut squash casserole
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Step 1In a saucepan combine the first five ingredients,add 1/2 tsp salt cover and cook until squash is just tender about 6 minutes...drain well, pat with paper towel and set aside.
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Step 2Combine crumbs and butter, spoon 1/2 into greased casserole. In bowl combine soup, water chestnuts, carrots, basil, mayonnaise, pimiento and fold into squash mixture,,spoon over rest of crumbs and cheese...bake in 350F oven for 30 minute or until light brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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