Squash Casserole
It’s the time of year when fresh vegetables are in abundance, and summer squash and zucchini seem to be most prolific. Not everyone enjoys squash the way I do, but even if you don’t love squash, you must try this great recipe. It’s guaranteed to be a ‘squash’ hit!
Squash Casserole
Ingredients:
3 large yellow squash (about 3 pounds), cut in rounds
Water (enough to cover vegetables in saucepan when cooking)
1 large onion, julienned
1 tablespoon salt
1 container sour cream (8 ounces)
1 can of cream of celery soup (10 ounces) (I prefer Campbell’s)
1 tablespoon black pepper
½ stick unsalted butter (¼ cup)
1 medium box (6 ounces) chicken-flavored Stove Top Stuffing (prepare according to instructions on box)
Directions:
Place squash, onion and salt in a saucepan and cover with water. Cook until fork-tender. Pour off water and drain.
Prepare Stove Top Stuffing per instructions on the box.
Place cream of celery soup, sour cream, black pepper and butter in a bowl. Stir until blended. Add to the drained squash and onions. Mix to incorporate.
Cover bottom of a 9”x13” casserole dish with non-stick cooking spray. Now start layering the squash mixture with the stuffing mixture. End with some of the stuffing sprinkled on top. Bake at 325°F for 35-40 minutes or until bubbly. Serve while still warm. Guaranteed to be a squash hit!
If desired, sprinkle more black pepper on the top of the casserole to taste.
