squash casserole
(1 rating)
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For squash fanatics only! I love any kind of squash you can give me, so this casserole is just divine in my book! From the Southern Living Comfort Food cook booklet with a couple of minor changes to suit my own peferences.
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(1 rating)
prep time
20 Min
cook time
35 Min
Ingredients For squash casserole
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1 1/2 lbyellow squash, cut into slices
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1 lbzucchini, cut into slices
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1small sweet onion, chopped
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1 cgrated carrots
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1 cancream of mushroom soup (or cream of chicken, if you prefer)
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18 oz container sour cream
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1 to 28 oz can sliced water chestnuts, drained (you could use just 1 can; i prefer 2)
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18 oz package herb-seasoned stuffing
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1/2 cbutter, melted
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salt
How To Make squash casserole
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1Preheat oven to 350. Place squash, suchinni, onion and about 2 tsp salt in pan with water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
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2Stir together carrots, soup, sour cream and water chestnuts. Add additional salt to taste (about 1/2 tsp) in large bowl. Gently fold the cooked squash into the mixture.
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3Stir together the stuffing and melted butter. Spoon half of the stuffing into a lightly greased 13x9 baking dish. Spoon squash mixture over the stuffing; top with remaining stuffing.
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4Bake at 350 for 30-35 minutes or until bubbly and golden brown. May need to cover with aluminum foil after the first 20 minutes of cooking to avoid over-browning. Let stand about 10 minutes before serving.
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