Worlds Best Squash Casserole

Here is what I consider to be the Worlds Best Squash Casserole Recipe. It has been made in my family for many years and everyone that tries it loves it. And I guarantee you that almost any one you serve it to is going to love it also. You can make these up and cook and freeze them for 4-6 months. And they taste delicious in the winter when your garden is buried under snow. And if you grow the squash you will be really excited to tell your guests at Christmas dinner that you grew those squash in your garden last summer.

For Your Recipe You Will Need

1. 2 Pound of Squash Thinly Sliced or Chopped Fine.

2. 1/4 Cup Of Finely Chopped Sweet Onion.

3. 1 Can Cream Of Chicken Soup.

4. 1 Cup Of Sour Cream.

5. 1/4 Cup Of Real Butter.

6. 1 Box Chicken Flavor Stove Top Stuffing.

7. Crumbled Captains Wafers For Topping.

8. 2 Cups Shredded Cheddar Cheese.

Put your squash and onion on in a pot and boil until squash and onion are tender. Add 1 level teaspoon of salt to your squash and onions as you boil them.  Drain very well getting rid of as much of the water as possible. In a large bowl after your squash and onions are cool mix everything but your captain wafers in a large bowl and mix well. Be sure to use the seasoning pack from the stove top stuffing. In another bowl crush your captains wafers and add 2 tablespoons of margarine or butter melted to your crushed crackers. Pour your squash and onion mixture into a 13"X9" casserole or baking dish that you have sprayed  with vegetable spray coating. Use a large spoon to smooth out your mixture in the pan. Now sprinkle your captain wafers over the top as in the photo above. Bake at 350 degrees in a preheated oven for 30-45 minutes.

You can serve as soon as it comes out of the oven or you can place in the refrigerator for a meal later in the day or tomorrow. We buy the tin foil pans from the super market and bake our squash casseroles in them so we can freeze them for use in the winter or when ever you want a really great casserole. We have also made these and give them as gifts.

You can use either yellow squash or zucchini squash to make this squash casserole. We have even used both at the same time and I have even added a cup of fine chopped green and red bell peppers to the squash and onions when I boil them for a more festive touch.

What kind of experiences have you ever had with squash casserole. If you make this recipe or you have questions or hints feel free to post your comments below. We really want to hear from you.