Summer Squash Casserole
Serves 8 as a side dish
This classic squash casserole recipe is very good and a great way to use yellow or other summer squash from your garden. In addition to being very easy, the casserole can be prepared ahead and frozen before baking, so you can make it when the squash is harvested and enjoy it any time of the year. Although squash casserole is usually served as a side dish, it makes a great vegetarian main dish, serving four. It is also excellent for a potluck event. For something a little different and equally delicious, see the squash gratin in the similar and related recipes links.
- 6 cups sliced squash, about 1/4-inch thick
- 1/4 cup chopped onion
- 1 cup shredded carrots
- 1 can condensed cream of mushroom soup, preferably low-fat and low-sodium
- 1 cup sour cream, regular or reduced fat
- 1 package (7 ounces) stuffing mix cubes (see notes below)
- 1/2 cup melted butter, preferably unsalted
- 1 cup grated sharp cheddar or extra sharp cheese
Preheat oven to 400° F. In saucepan, mix squash, onions and carrots with a little water and cook, covered, until squash are tender. Blend mushroom soup and sour cream in small bowl. Add to drained squash mixture. In separate bowl, mix melted butter, stuffing mix cubes and grated cheese. In a 4-quart baking dish (8x8 or 9x9 inch) layer half of crouton mixture, all of squash, then other half of crouton mixture. Bake, uncovered, for 20-25 minutes or until casserole is bubbly and topping is browned.
Notes: You can use seasoned or unseasoned stuffing cubes. If unseasoned, add your own thyme, parsley, sage or other herbs or choice. Frozen casseroles should be baked, covered, in a 350° oven for about 45 minutes, then remove cover to brown top for about 15 minutes.