Pulled Chicken and Summer time Squash Casserole

This is a Summer Squash Recipe Tutorial that your family is sure to love!
Scroll down for recipe and Happy Cooking y’all..
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12x12. She had a round table in the center. There was never a time when there wasn’t something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating..
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Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls feed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people.
Summer Squash Casserole.
1 1/2 cups cooked squash (drained).
1 tbsp. bell pepper.
3 cups Pepperidge Farms Cornbread Dressing Mix.
2 eggs.
1 can cream of chicken soup.
1/2 cup chopped onion.
1/2 cup milk.
1/2 cup mayonnaise.
8 oz. shredded cheddar cheese.
Cook squash and drain. Add other ingredients and mix well. Place in a baking dish and sprinkle the top with Paprika. Bake at 350 degrees until bubbly and golden brown on top. I cook it for 1 hour.

LINK TO COMPLETE RECIPE BELOW:
Nothing screams summer yumminess more than this incredible Summer Yellow Squash Casserole. Cheesy, creamy and bursting with fresh squash taste. And it’s on the table in less than 45 minutes!!
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Yellow Squash Casserole is a classic Southern side dish. Sliced squash is baked in a cheesy cream sauce and topped with a buttery cracker crumble. It is always a favorite!
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✅Ingredients.
• 1 tablespoon canola oil.
• 3 pounds yellow squash, sliced.
• 1 white onion, diced.
• 1 teaspoon salt.
• 8 ounces sour cream.
• 1 cup shredded cheddar cheese.
• 1/2 cup grated parmesan cheese.
• 1 large egg.
TOPPING:
• 1 sleeve Ritz crackers, crushed.
• 2 tablespoons butter, melted.
• 1/4 cup grated parmesan cheese.
✅Instructions.
1️⃣ Preheat oven to 350 degrees. Lightly grease a 9x9 baking pan or casserole dish..
2️⃣ 00:00:16 Heat canola oil in a large skillet over medium high heat. Add in squash and onion and season with salt. Cooking, stirring frequently until squash just starts to soften and liquids have been released, about 7 to 10 minutes. Drain well..
3️⃣ 00:01:04 In a large mixing bowl stir together sour cream, cheddar cheese, parmesan, and egg until well combined. Add in squash and gently fold until well coated. Pour into the prepared baking pan..
4️⃣ 00:01:55 In another small bowl, toss together crushed crackers, butter, and parmesan cheese. Sprinkle over the top of the squash..
5️⃣ 00:02:25 Bake at 350 degrees for 20 to 25 minutes, uncovered, until topping is lightly browned. Serve hot..
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Betty demonstrates how to make a delightful Creamy Yellow Squash Casserole. Baked in the oven, it consists of a great blend of yellow squash, carrots, onions, pimientos, chicken soup, and sour cream, and is topped with a crunchy, buttered cornbread stuffing mix. Delish!
Creamy Yellow Squash Casserole.
2 cups yellow squash, peeled and chopped into 1/2-inch cubes.
1 to 2 medium-sized carrots, grated.
1 medium onion, finely chopped.
1 cup condensed cream of chicken soup.
2-oz. jar chopped pimientos, drained.
1 cup sour cream.
1 stick butter (1/2 cup), melted.
4 cups dry cornbread stuffing mix (or homemade cornbread).
In a large bowl, mix 2 cups squash, 1 to 2 shredded carrots, 1 onion, 2-oz. chopped pimientos, 1 cup cream of chicken soup, and 1 cup sour cream. Set aside. In another large bowl, mix stuffing mix with 1 stick melted butter. Spray the bottom and sides of an 8-inch by 12-inch casserole dish with cooking oil spray. Line the bottom of the prepared casserole dish with 1/4 of the stuffing mixture (1 cup). Carefully, ladle squash mixture on top of the stuffing “crust.” Smooth the squash mixture out into an even layer. Bake at 300 degrees for about 30 minutes altogether. You can test for doneness by using a fork to make sure the squash is tender. After about 20 minutes of cooking, add the rest of the stuffing mixture on top of the casserole, in an even layer. Bake another 10 minutes or so, until topping is golden brown. Remove from oven, and serve immediately. This makes a great accompaniment to almost any entree, and it will use up some of your excess yellow squash in the summer! Enjoy!!! -Betty:).
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Squash casserole is a staple dish found at meat-and-three diners and at church potlucks..
Get the Recipe: https://www.southernliving.com/recipes/old-school-squash-casserole-recipe.
Ingredients:
6 tablespoons unsalted butter, divided 3 pounds yellow squash, sliced.
1/4 inch thick (from 5 medium squash).
1 medium-size yellow onion, chopped (about 1 1/2 cups).
2 teaspoons kosher salt, divided.
2 large eggs, lightly beaten.
1 (8-oz.) container sour cream.
4 ounces sharp Cheddar cheese, shredded (about 1 cup).
2 ounces Swiss cheese, shredded (about 1/2 cup).
1/2 cup mayonnaise.
2 teaspoons chopped fresh thyme.
1/2 teaspoon black pepper.
2 sleeves round buttery crackers (such as Ritz), coarsely crushed.
1 ounce Parmesan cheese, shredded (about 1/4 cup).
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Welcome to Gochujang Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food..
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INGREDIENTS.
4 medium (1 1/2 lbs / 680 g) yellow squash sliced 1/4 inch thick.
6 oz (170 g) smoked bacon diced (optional).
1 small onion diced (128 g).
1/4 tsp salt.
1/2 tsp black pepper.
1/4 cup (59 mL) water.
1 large egg.
1/4 cup (57 g) mayonnaise.
6 oz (200 mL) heavy cream.
4 oz sharp cheddar cheese (shredded).
1 oz (28 g) grated parmesan cheese.
(divide parmesan between cream mixture and topping).
20 Ritz crackers crushed.
2 Tbsp (28 g) unsalted butter melted.
**extra butter to grease baking dish.
In a cold pan add diced bacon, then turn on heat to cook.
Once bacon is cooked, remove rendered bacon grease.
Now add small diced onion to same pan with bacon and sauté until softened.
Add sliced yellow squash, 1/4 tsp salt and 1/4 tsp pepper to pan and cook with onion and bacon for 3 to 5 minutes on a medium heat.
Next add water to help deglaze pan, cover with a lid, lower heat and simmer for 10 minutes or until squash is cooked and softened.
Set aside to cool for at least 15 minutes or until needed.
In a large bowl add egg, heavy cream, mayo, 1/4 tsp black pepper, shredded sharp cheddar cheese, half of the grated parmesan cheese and combine well.
In a separate bowl add crushed crackers, the other half of parmesan cheese, melted butter and mix.
Remove any liquid from cooled squash, then add to bowl of cream mixture and combine well.
In a buttered 8 “x 8” square baking pan or at least 1.7 quart baking dish add squash mixture, then top with crushed cracker mixture.
Bake UNCOVERED in a preheated oven at 350ºF / 176ºC for 25 to 30 minutes or until the casserole is golden brown and bubbling.
This casserole easily serves 4 to 6 side servings.
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Southern Style Yellow Squash Casserole.
Yellow Squash Casserole Recipe.
Summer Squash Recipe Ideas

Want an easy weeknight dinner option? Try out this creamy Zucchini and Squash casserole during your time at home. This dish will be enjoyed by the entire family!