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.