This recipe for Southern-style summer squash casserole is perfect for the abundance of zucchini and yellow squash you find at summer farmer's markets and, if you're lucky, in your own home garden.
It makes an excellent side dish or vegetarian main course. And now that out-of-season produce is available year-round from some part of the world, this would make a terrific accompaniment for a holiday meal like Thanksgiving, Christmas, or even Easter.
- 2 pounds/7 cups summer squash (rinsed, unpeeled, and thickly sliced)
- 1/4 cup onion (chopped)
- 1 (10 3/4-ounce) cancream of chicken soup (or cream of vegetable or cheddar cheese soup)
- 1 cup sour cream
- 1 cup carrot (shredded)
- 2 ounces butter
- 2 cups herb-seasoned stuffing mix (about half of an 8-ounce package)
- Cook squash and onion in boiling salt water for 5 to 10 minutes. Drain well.
- In a large bowl, combine soup and sour cream. Stir in the shredded carrot and mix thoroughly.
- Fold in the well-drained squash and onion.
- In a microwave-safe bowl, melt the butter, remove from microwave, and toss with the stuffing mix.
- Spread half of the stuffing in a 12x8x2-inch baking dish (about 1 1/2- to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
- Bake at 350 F until heated through, about 25 to 30 minutes. Remove from oven and serve hot.
- Substitute large florets of cauliflower for the squash or combine it with the squash.
- Use small cubes of peeled butternut squash in place of zucchini and yellow squash or in combination with them.
- Add four strips of cooked and crumbled bacon to the vegetable mixture.
- Stir in 1 cup shredded cheddar cheese with the vegetable mixture.
- Mix in 1/2 cup sautéed chopped red bell pepper for color.
- Adding in all three of these options would make it super deluxe.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||21 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|