Wash and cut up squash. After you ve prepped the squash preheat the oven to 350 degrees. Return to a boil then reduce the heat and simmer until squash is tender about 6 8 minutes. Drain squash in a colander. In a large saucepan over medium heat cover squash with water and cook until tender about 10 minutes.

Combine vegetables with soup and sour cream. 1 2 cup chopped onions. Mix well and transfer to a 2 quart casserole dish. Thinly slice the yellow squash in half pieces. Add 1 cup of stuffing mix and 1 2 of the cheese.

Place back into saucepan and add butter. Place squash into boiling water adding 1 tsp of kosher salt. Mix well and heat over a medium flame. Place in a mixing bowl and coarsely mash squash with a fork. Add all ingredients except only 1 2 of the butter to the.

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Boil until tender 8 10 minutes. Drain thoroughly in a large strainer pieces may fall through colander using a hand masher to squeeze out excess water. Add squash and onion. Pour off any remaining water. 3 lbs yellow summer squash.

Peel slice and boil the squash with a little salt. 1 stick butter divided in half 1 tbsp sugar. Mash and drain water out well. Step 1 slice and steam or boil squash until tender. To the squash add eggs margarine sugar onion salt and pepper.

Step 2 mash the squash slightly. 1 2 cup cracker meal or bread crumbs. Prep cook squash. Boil until tender drain thoroughly and then mash. Bring a pot of water to a boil.

Add the oil to a large skillet over medium heat. After thoroughly removing excess water and mashing add eggs onions buttermilk salt pepper parsley half of the shredded cheddar cheese and half of the crushed butter crackers. 1 2 tsp black pepper. In a medium size pot place mashed squash onion butter milk salt and pepper. 2 medium yellow summer squash about 2 cups cooked drained and mashed squash kosher salt to taste freshly ground black pepper to taste 1 small onion 1 2 cup mayonnaise 1 large egg 1 teaspoon sugar 4 tablespoons melted butter divided 3 4 cup shredded cheddar cheese divided 1 cup breadcrumbs fresh finely ground.

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I boiled mine in the instant pot at 4 minutes and it was perfect. Pour out any water that collects in the bowl. Preheat oven to 350 degrees f 175 degrees c. I boiled mine in the instant pot at 4 minutes and it was perfect. Add the oil to a large skillet over medium heat.

Preheat oven to 350 degrees f 175 degrees c. Step 2 mash the squash slightly. Peel slice and boil the squash with a little salt. Boil until tender 8 10 minutes. Place back into saucepan and add butter.

Pour out any water that collects in the bowl. Combine vegetables with soup and sour cream. Wash and cut up squash.