Add squash and onion. Pour out any water that collects in the bowl. Add all ingredients except only 1 2 of the butter to the. Top with remaining stuffing. Place back into saucepan and add butter.
Return to a boil then reduce the heat and simmer until squash is tender about 6 8 minutes. Mix well and transfer to a 2 quart casserole dish. Drain thoroughly in a large strainer pieces may fall through colander using a hand masher to squeeze out excess water. Thinly slice the yellow squash in half pieces. Pour off any remaining water.
Place squash into boiling water adding 1 tsp of kosher salt. Preheat oven to 350 degrees f 175 degrees c. 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 stick butter divided in half 1 tbsp sugar. I boiled mine in the instant pot at 4 minutes and it was perfect.
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3 lbs yellow summer squash. Combine vegetables with soup and sour cream. Mix well and heat over a medium flame. Add 1 cup of stuffing mix and 1 2 of the cheese. Drain squash in a colander.
In a medium size pot place mashed squash onion butter milk salt and pepper. Add the oil to a large skillet over medium heat. Mash and drain water out well. Wash and cut up squash. 1 2 cup chopped onions.
Place in a mixing bowl and coarsely mash squash with a fork. Boil until tender 8 10 minutes. In a large saucepan over medium heat cover squash with water and cook until tender about 10 minutes. 1 2 tsp black pepper. Boil until tender drain thoroughly and then mash.
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Step 2 mash the squash slightly. In a medium size pot place mashed squash onion butter milk salt and pepper. 3 lbs yellow summer squash. 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. Place squash into boiling water adding 1 tsp of kosher salt.
Bring a pot of water to a boil. Return to a boil then reduce the heat and simmer until squash is tender about 6 8 minutes. Add squash and onion.
