Posts Tagged ‘squash casserole’

This week I do not have a lot of meetings outside the house.  Since I have the extra time in my schedule, I am going to do some batch cooking.  I will triple, quadruple, or more a recipe.  After cooking these large batches, I will freeze the extra food in 4 serving size packets using Ziploc Bags or our FoodSaver.  Click for more batch cooking tips and tools.Monday:  Chicken in Cream Sauce, rice, broccoli, Baked Apples (will freeze the Baked Apples)

Tuesday:  Chili made into Taco Salad (lettuce, chips, cheese, and chili); will freeze chili

Wednesday:  Baked Potato Soup and Salad, will freeze soup and also Twice Baked Potatoes

Thursday:  Roast, Carrots, and Squash Casserole (will freeze the Squash Casserole for Thanksgiving and other meals)

Friday:  Quick Bread Baking Day:  Banana Bread, Pumpkin Bread with Cream Cheese Filling, Leftovers (will freeze the breads) (Check out my listing of 13 Pumpkin Bread Recipes.)

Saturday:  Dinner Out

Sunday:  Finish any foods I did not get to cook, Breakfast for Dinner:  Grits, eggs, and bacon

Read Full Post »



  • 1/4 cup olive oil
  • 1 large yellow onion, sliced
  • 4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
  • 2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
  • 2 cups heavy cream
  • 12 ounces grated cheddar cheese
  • 4 cups stuffing mix
  • 1/2 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1 sleeve buttered crackers, crushed
  • 2 tablespoons butter, melted


  • Preheat oven to 325 degrees.
  • Lightly grease a 9-by-13-inch baking dish.
  • In a very large skillet or stockpot over medium-high heat, add oil.
  • Sauté onion, squash and zucchini for 3 to 5 minutes.
  • Add cream and bring to a simmer.
  • Stir in the cheese, bread crumbs, salt and pepper.
  • Stir until cheese melts and mixture is combined.
  • Transfer mixture to the baking dish.
  • Sprinkle crushed crackers on top.
  • Drizzle melted butter over crackers.
  • Bake 25 to 30 minutes.

Freezing Directions:  This casserole freezes well. 

  • After the cheese melts and the mixture is combined, store the casserole in Ziploc or FoodSaver bags. 
  • Defrost before serving.
  • Top with crushed crackers, drizzle melted butter over crackers.
  • Bake as instructed above.

Click for more Batch Cooking Tips.

Read Full Post »