Mothers Squash Casserole Recipe
Squash Casserole - My Comfort Food
Squash Casserole is one my favorite holiday dishes. When we plan a holiday dinner, which is every major holiday and every family birthday, this is my first request. There are never any leftovers.
I have always loved growing my own squash for this recipe. If you are a squash lover you may find this recipe becomes a favorite too!
This recipe is so easy you'll enjoy making it too!
Image credit: Public Domain
The Ingredients and Other Needed Items
This recipe will serve 4 people for 2 to 3 meals depending, of course, on how well you like it!
~The Vegetable Mixture~
3 to 4 lbs of yellow squash - I use crook neck but it can be any yellow summer squash.
1 large onion - I use whatever onion type I have readily available
1 small carrot shredded or a small amount of shredded carrots if you prefer
1 tablespoon of salt
~The Soup Mixture~
8 oz sour cream I use Breakstone or Daisy, but also your choice.
1 can condensed Cream of Mushroom soup or Cream of Chicken with Mushroom
1/2 cup shredded cheddar cheese - I use sharp cheddar
1 1/4 cup Pepperidge Farm Herb Stuffing Mix
1 tablespoon butter
1- 3 qt glass baking dish coated with a non-flavored non-stick spray or butter can be substituted
1 cutting board
1 small to medium mixing bowl - depending on how messy you are - I use a large.
1- 3 qt pot
1 small non-stick pan
Various "tasting utensils" - fork, spoon, whatever is available
2 pot holders for taking the dish out of the oven and for placing under the dish if you decide to put it on the table
I like to be able to see my food cooking in the oven. It's hard enough to see through the little oven window without having to pull the whole dish out to check it. For this reason, I try to always use glass bakeware. These are my favorite baking dishes.
Pre-heat the oven to 350 degrees.
Chop the squash and onion and shred the carrot.
Use a 3 qt pot and just cover the squash, onion and carrot with water and salt.
Bring to a boil and let cook until done but still firm. Use a fork or knife to check for firmness of the squash. Approx 15 mins.
While these vegetables are cooking, in another dish mix the condensed soup, sour cream, and cheese.
Then in a small non stick pan, just toast the stuffing mix in the butter.
When your vegetables are done, drain then pour the soup mix in the pot and mix well with the vegetables. I usually heat it one more time and then salt and pepper to taste.
I have several cutting boards for different occasions. I love the flexibility of the thin sheets, but sometimes that just doesn't cut it. My bamboo over the sink cutting board with colander is my favorite for things like onions, where I am constantly dropping the pieces.
Time For the Oven
Now I usually sprinkle some of the stuffing mix in the bottom of the dish, but I'm southern and like to have a top and bottom crunch. Whichever you prefer will work.
Pour your vegetable mixture into the baking dish, making sure you have sprayed it first, and top with the toasted stuffing mix.
Bake until it begins to bubble on top and gets to be a nice golden brown. You can safely set your timer for 30 minutes then check it. Adjust time according to your personal taste in color.