Main Dish/Casserole Archives - Page 73 of 74 - Garden Seeds and Honey Bees

Grilled Chicken Yellow Squash Casserole

*5-6 cups cooked Summer Squash
*1 cup cooked Shredded or Chopped Carrots

*1/2 cup Sautéed chopped Onions

*1 package of frozen pre- cooked Grilled Chicken, warmed in a Cast Iron Skillet with a couple of tablespoons of Light Olive Oil on medium heat, or you could use any cooked chicken

Sauce:

*1 can Cream of Chicken Soup
*1 cup of Sour Cream

***Optional Substitute for Cream of Chicken Soup and Sour Cream:

If you like a low fat recipe use 2 cups Greek Yogurt with a package of dry soup mix I used a homemade Cream of Soup Mixture you can find the recipe here
Also add a 1/2 cup of Almond Milk or Water for more moisture in recipe, this Greek Yogurt sauce is dryer than the sour cream and cream of chicken soup sauce.

*Optional: 1/4- 1/2 cup melted butter drizzled over Sauce.

*1-2 boxes of Pre-Seasoned Stuffing mix and follow directions on the box, I like it made a little on the dry side.

Layering Ingredients:

*Layer the ingredients starting with the stuffing or the chicken (I chose to start with the chicken and use only one box of stuffing use 2 boxes of stuffing if you want the stuffing to be your first layer and your last layer.

*Carrots and Onions

*Yellow Squash

*Sauce

*1/2 cup Grated Mozzarella Cheese, optional

*Optional: melted Butter

*Stuffing

Cover with aluminum foil and bake in pre-heated oven at 350* for 25-30 minutes for Yogurt Sauce recipe, and up to 1 hour using the soup or sour cream recipe, then remove foil and brown for 5-10 minutes.

The following pictures are of the Yogurt Sauce recipe:

Enjoy!

Lindy

Lemon Herb Salmon

2 packages frozen Wild Salmon and thaw in fridge
4-5 Lemons sliced
2-4 sprigs of Rosemary
Olive Oil

I just sprinkled on the following ingredients.

Minced garlic
Lemon Pepper
Crushed Red Pepper Flakes
Sea Salt

Place the Salmon on heavy duty aluminum foil and put garlic, pepper and sea salt then top with sliced lemons and drizzle with olive oil. If there is no skin on the Salmon then put lemons on the bottom of foil first then Salmon.

Fold aluminum foil like you would for a tin foil dinner when camping.

Place on Bakers Half Sheet with a rack and bake at 400* for 25-40 minutes check it after the first 25 minutes and then every five minutes until done, or until light pink color and the fish flakes apart. (Mine were still a little frozen before baking, so it took longer to bake.)

I looked at a lot of Salmon recipes and took different ingredients/ideas from them.

Recipes and more tips from thedevilspunchbowl and allrecipes