08-20-2012, 11:58 PM
Squash casserole.
1 and 1/2 pound squash (yellow)
3-4 cups white rice.
1 12 ounce can mushroom soup.
4 ounces cream cheese.
1 pound of chicken.
8 ounces of keilbasa.
1 cup milk.
1/2 cup of butter.
Spices, I like garlic, pepper and salt to keep it simple.
1/2 cup cheese (garnish)
Use the butter to sautee the squash in a fry pan. I like it firm and cooked. Set it aside for a minute.
Then chop up your chicken and sausage and cook in a soup pot season with salt pepper and garlic. Once cooked add milk cream cheese, and can of mushroom soup.make sure the cream cheese is melted.
Add 3/4 of the squash to the creamy goodness that is the chicken, sausage, cream cheese and milk.
In a 3 to 4 quart casserole dish put the rice down, then throw the soupy mixture on top of it evenly. Top with he remaining squash. Should take 25 minutes at 350 degrees. Chuck the cheese on top for garnish. I like to use coarse black or pink seasalt on top as well.
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1 and 1/2 pound squash (yellow)
3-4 cups white rice.
1 12 ounce can mushroom soup.
4 ounces cream cheese.
1 pound of chicken.
8 ounces of keilbasa.
1 cup milk.
1/2 cup of butter.
Spices, I like garlic, pepper and salt to keep it simple.
1/2 cup cheese (garnish)
Use the butter to sautee the squash in a fry pan. I like it firm and cooked. Set it aside for a minute.
Then chop up your chicken and sausage and cook in a soup pot season with salt pepper and garlic. Once cooked add milk cream cheese, and can of mushroom soup.make sure the cream cheese is melted.
Add 3/4 of the squash to the creamy goodness that is the chicken, sausage, cream cheese and milk.
In a 3 to 4 quart casserole dish put the rice down, then throw the soupy mixture on top of it evenly. Top with he remaining squash. Should take 25 minutes at 350 degrees. Chuck the cheese on top for garnish. I like to use coarse black or pink seasalt on top as well.
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