Delicious Squash Casserole

One of our favorite vegetables is yellow squash and this casserole makes the perfect holiday side dish. It’s simple enough to make even on a weeknight, but also makes a wonderful addition to your Thanksgiving or Christmas table. Give it a try and see if you like it as much as we do.

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Delicious Squash Casserole
  • 2 pounds yellow squash, cut in ¾-inch cubes
  • 1 cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter
  • 1 cup saltine crackers
  • ½ cup milk
  • 1 cup shredded Cheddar cheese
  • ½ cup bread crumbs
  1. Start by washing and slicing the squash. Place the squash, onion, salt, and pepper in a large pot. Add a little water, cover and cook the squash until tender. Drain any extra liquid out and return the veggies to the pan. Add the butter and season to taste with more salt and pepper.
  2. Preheat your oven to 350F. Butter a 1½-quart baking dish well. Crumble up the crackers and pour them in the squash mixture. Spoon the mixture into a casserole dish. Pour the milk over the squash and sprinkle with the cheese and bread crumbs. Bake your casserole for 20 minutes. The crust will be golden brown.

Yummy Yellow Squash CasseroleFor more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

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Spinach and Pasta

I love simple dishes that can be trown together in minutes. This particular one  is healthy and perfect for those days when you’re eating a little healthier and cutting out meat. It’s also quite frugal. Feel free to use any cheese you like with this dish.

This recipe comes from my good friend Christine – The Menu Mom. I highly recommend her meal planning service.

Spinach Pasta Toss

  • 1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • 2 cups  multi-grain penne pasta, uncooked
  • 1 cup  water
  • 1 pkg.  (9 oz.) baby spinach leaves
  • 1 cup  Italian cheese

Spinach pastaBring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.

Serve topped with cheese.

Ground Beef Stroganoff Recipes

As you know I’m a big fan of quick and easy ground beef dishes. A family favorite is Beef Stroganoff. I often make it in the crockpot and it’s always a big hit. Today I was browsing around online and came across a few different recipes that looked promising. I thought I’d share them here… let me know if you’ve tried any of them and how you liked them. I’ll be sure to do the same.

Below each recipe listing, I’ll give you my notes or my thoughts about each blog post and recipe.

Ground Beef Stroganoff Recipe


A quick and easy Ground Beef Stroganoff recipe with a creamy kick of cream cheese.

Note:  I recently came across this  blog and enjoyed reading it a lot. I haven’t had a chance to try the recipe yet, but it’s on next week’s menu.

Ground Beef Stroganoff with Fresh Mushrooms | Mamal Diane


Beef Stroganoff has always been a favorite of my family. I would mix in canned cream of mushroom soup. Since I am not using as many processed foods I don’t buy cream of mushroom soup anymore. Now I make it from

Note: My family isn’t a big fan of mushrooms, but if I ever get a day by myself, I’ll definitely try this version. My favorite part of this particular posts is the pictures for each step of the process. Worth taking a look just for the images.

Sweet Basil ‘n Spice: Easy Ground Beef Stroganoff


While working in Liberia where cream of mushroom soup was hard to come by and hamburger was the cheapest form of beef, I developed a simple recipe for beef stroganoff using Greek yogurt and ground beef. This recipe is

Note: I love the fact that this recipe uses greek yogurt instead of “cream of …” type soup. It sounds delicious and makes this a much healthier dish.

Ground Beef Stroganoff Over Rice Recipe | Recipe4Living


Cheap, Fast and Easy to make, and Very Delicious. You can serve this over Rice or Noodles I have not found anyone who does not like this. My Dad called this “Poor Man’s Stroganoff

Note: My biggest take-away from this blog post was to serve the finished Stroganoff over rice instead of noodles. Not sure why I’ve never thought of that.

Let’s wrap it up with a video on making Beef Stroganoff.


Betty’s Company’s Coming! Sirloin Beef Stroganoff Recipe

In this video, Betty demonstrates how to make her Company’s Coming! Sirloin Beef Stroganoff. Made with top sirloin steak and tangy seasoning and sour cream, the sauce is a perfect complement to freshly cooked egg noodles—just right for company dinner…

Note: The recipe in this video uses lean ground beef. You can make it even more frugal by buying ground chuck and using these tips for lowering the fat of regular ground beef.

Homemade Chocolate Sauce

  • ½ cup sugar
  • 2 tbsp flour
  • 1/8 tsp salt
  • 2 tbsp cocoa
  • 1 cup water
  • ¼ tsp vanilla

Get out a mixing bowl and place the sugar, flour, salt and cocoa into the bowl and set it off to the side.

Next, get a small saucepan and place the water and the vanilla inside. Cook the mixture for a minute or two. Then slowly stir in the ingredients from the mixing bowl. Make sure that you stir the sauce the entire time.

The sauce will start to thicken as it cooks. It takes about 6 minutes.

This sauce is great served warm over ice cream, cake and fresh fruit.

Velveeta Broccoli Casserole

This is a great simple broccoli dish the kids will love. It’s very cheese, but also quite economical. Great for potlucks or as a side dish with baked or grilled chicken. It goes together pretty quickly and is a rather frugal recipe. I hope you will give it try.

Velveeta Broccoli Casserole Recipe

  • 2 packs of frozen broccoli
  • 1 med. onion
  • a little oil or margarine to saute the onion in (optional)
  • 1 can cream of anything soup (homemade is fine)
  • 1 c. milk
  • 1/2 lb. Velveeta cheese
  • 3 c. rice, cooked

Start by dicing your onion and sauteing it in the oil or margarine just until it is soft and starts to get translucent. Cook your broccoli for a few minutes in boiling water until it is tender. Drain the broccoli well.

Mix all ingredients (including the cooked broccoli and onion) together. I usually do this right in the  greased casserole dish. If you prefer you could also mix everything in a large bowl and then pour it into your casserole dish. I cut the cheese into small cubes before I add it to the mix.

Bake everything at 350 F for 45 minutes.

If you’d like you can pour a few crushed crackers or some breadcrumbs on top of the casserole before baking. It will give it a nice golden crust. Serve your Velveeta broccoli casserole hot. Refrigerate any leftovers and reheat them the next day.