ADVERTISEMENT
- Real Recipes from Real People -

Squash casserole with Stuffing mix

Misc.




I work with Meals on Wheels in Brandon, Florida. We had 3 bushels of
butternut squash donated by a member of our church. My question is
do you believe the squash casserole can be increased to feed 60?
Thank You













MsgID: 0032137
Shared by: Melody Green
In reply to: Recipe(tried): Squash Casserole w/stuffing mix..recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Apple Oatmeal Bread (yeast bread)
  • APPLE OATMEAL BREAD 1 cup quick-cooking rolled oats (not instant), uncooked 1/4 cup packed brown sugar 2 tablespoons butter or margarine 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1-1/2 cups apple juice 1 envelop...
  • Fontina Stuffed Chicken Breasts (not Maggiano's)
  • FONTINA STUFFED CHICKEN BREASTS 4 boneless chicken breasts 1/4 lb prosciutto, thinly sliced 6 oz fontina val d'aosta cheese, sliced 4 leaves fresh basil 4 to 6 leaves fresh sage 2 tbsp clarified butter (ghee) 4 ...
  • Golden Gate Sourdough Dip
  • GOLDEN GATE SOURDOUGH DIP 2 tablespoons butter 2 cloves garlic, peeled and minced 1 teaspoon Old Bay seasoning* 1 (10 3/4 ounces) can condensed cream of shrimp soup 1 tablespoon dry sherry (or 2 tablespoons white wine...
  • Pumpkin Yogurt Cheesecake Shake
  • PUMPKIN YOGURT CHEESECAKE SHAKE 1 (14 ounce) can pumpkin puree, chilled (not pie filling) 3 ounces reduced-fat cream cheese 1 (6 ounce) container lowfat vanilla yogurt 2 cups lowfat milk 1/4 cup brown sugar 1/2 t...
  • Burger Stuffed Vidalia Onions (baked)
  • BURGER STUFFED VIDALIAS "This is an old recipe and everyone I have given it to through the years LOVES it. It is very good!" - Joan Jones, Marshall, TX 6 large Vidalia Sweet Onions 2 tablespoons vegetable oil 1 pound...
  • Paradise Bakery Sugar Cookies
  • PARADISE BAKERY SUGAR COOKIES 1 cup granulated sugar 1 cup confectioners' sugar 2 cups shortening 3/4 teaspoon vanilla extract 1 egg, beaten 4 1/3 cups cake flour 3/4 teaspoon baking soda 3/4 teaspoon baking pow...
ADVERTISEMENT
  • Grandma Sparks's Maryland Crab Cakes
  • GRANDMA SPARKS'S MARYLAND CRAB CAKES "My grandmother, who lived her entire life just outside Baltimore, was a great cook, and these crab cakes were mainly responsible for burnishing her culinary reputation. You will ...
  • Beef Burgundy Stew (serves 1, microwave)
  • BEEF BURGUNDY STEW 1 slice bacon 2 teaspoons unbleached flour 1/4 teaspoon instant beef bouillon 1/8 teaspoon dried basil, crushed 1/4 pound stew meat, 1/2-inch cubes (or use a more tender cut of meat) 3 3/4 ounces ca...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Squash casserole with Stuffing mix
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!