Uploaded November 2020 | Updated September 2026, 2 hours ago
Grandmas SECRET RECIPE is REVEALED.
Grandma’s Yellow Squash Casserole
Serves 6
1 stuck butter
1 medium onion, diced small
1 package Pepperidge Farm Corn Bread Stuffing
10 small yellow squash (or 8 medium size), diced medium
1 medium size carrot, grated
1 teaspoon garlic powder
1 can Campbell’s Cream of Chicken Soup
1 cup sour cream
Heat a large skillet over medium high heat for 1 minute. Add the butter and onions and reduce the heat to medium low. Sauté onions until soft: about 10 minutes. Remove 2 tablespoons of the onion / butter mixture and set aside. Place the breadcrumbs in a large bowl and add the onion / butter mixture. Mix well and set aside. Heat a medium size sauce pot over medium high heat for 1 minute. Add the squash and sauté for 8-10 minutes or until softened. Add the 2 tablespoon reserved onions / butter mixture, grated carrot, garlic powder and salt and pepper to taste. Cook for 1 minute. Add the squash to a large bowl. Add the soup and sour cream and stir to combine. Place 3 tablespoon of the stuffing mixture to the bottom of a medium size baking dish. Add the squash mixture and top with the breadcrumb / onion mixture. *If using the following day, cover with foil and refrigerate. Bake at 350 degrees for 20 - 25 minutes, or until lightly browned on top.
Cranberry Sauce
1 cup sugar
1 cup water
1 bag fresh cranberries
Zest of one orange
Juice of one orange
Lemon wedge
Add the sugar and water to a medium size sauce pot and bring to a simmer over medium high heat. Add the cranberries and reduce heat to medium. Simmer for one minute and add the orange zest. Simmer form 2 minutes and ad the orange juice. Simmer until all the cranberries have popped open and sauce thicken; about 3 minutes. Place the sauce in a bowl and let cool for 45 minutes before refrigerating. Add the juice of one lemon wedger and stir just before serving.
Grandmas SECRET RECIPE is REVEALED.
Grandma’s Yellow Squash Casserole
Serves 6
1 stuck butter
1 medium onion, diced small
1 package Pepperidge Farm Corn Bread Stuffing
10 small yellow squash (or 8 medium size), diced medium
1 medium size carrot, grated
1 teaspoon garlic powder
1 can Campbell’s Cream of Chicken Soup
1 cup sour cream
Heat a large skillet over medium high heat for 1 minute. Add the butter and onions and reduce the heat to medium low. Sauté onions until soft: about 10 minutes. Remove 2 tablespoons of the onion / butter mixture and set aside. Place the breadcrumbs in a large bowl and add the onion / butter mixture. Mix well and set aside. Heat a medium size sauce pot over medium high heat for 1 minute. Add the squash and sauté for 8-10 minutes or until softened. Add the 2 tablespoon reserved onions / butter mixture, grated carrot, garlic powder and salt and pepper to taste. Cook for 1 minute. Add the squash to a large bowl. Add the soup and sour cream and stir to combine. Place 3 tablespoon of the stuffing mixture to the bottom of a medium size baking dish. Add the squash mixture and top with the breadcrumb / onion mixture. *If using the following day, cover with foil and refrigerate. Bake at 350 degrees for 20 - 25 minutes, or until lightly browned on top.
Cranberry Sauce
1 cup sugar
1 cup water
1 bag fresh cranberries
Zest of one orange
Juice of one orange
Lemon wedge
Add the sugar and water to a medium size sauce pot and bring to a simmer over medium high heat. Add the cranberries and reduce heat to medium. Simmer for one minute and add the orange zest. Simmer form 2 minutes and ad the orange juice. Simmer until all the cranberries have popped open and sauce thicken; about 3 minutes. Place the sauce in a bowl and let cool for 45 minutes before refrigerating. Add the juice of one lemon wedger and stir just before serving.
