Recently my family got together to have a meal at a local restaurant. Typically speaking I am always disappointed with most restaurant meals so this particular family style restaurant was no exception. When you cook all the time like I do, you become a tough customer in a restaurant. However, they did have thing on the menu that I did enjoy, albeit a tiny portion, Yellow Squash Casserole. I knew I had to try to recreate this tasty side dish and I think I even might have made it better.
3-4 good sized yellow straight neck squash sliced
1 bag of Pepperidge Farms Stuffing (14 oz.)
1 box of Chicken broth
1 medium sized onion
1 1/2 cups sliced baby Portobello mushrooms
1 diced/cubed bell pepper
1 stick of margarine
1 cup shredded cheese
2 tablespoons Parmesan cheese grated
your choice of seasonings
Once you have washed,sliced and diced your squash, bell peppers,onions and mushrooms you're going to cook them in 1/2 stick of margarine on medium heat until they start to soften and get a little color.
Add one half of your box of chicken stock to your squash, put on medium low and simmer until your squash cooks down a good bit. You're going to want to simmer about 10 to 12 minutes covered. Squash should be mushy and soft.
Add remaining 1/2 stick of margarine, shredded cheese,remaining half a box of chicken broth and the bag of stuffing. Stir all together until the stuffing is well moistened and incorporated into the squash. Turn heat off, and pour mixture into one greased 9 X 13 inch baking dish and heat in a 400 degree oven for about 10 minutes. Sprinkle Parmesan over the top and add a few additional pats of margarine if you like.
Tip: You can use day old baked cornbread instead of the dried stuffing, it tastes even better!