So, you are going to a backyard BBQ and asked to bring a side dish? Let's face it, there will be ten others there with baked beans and potato salad and no one really eats that jello thing that your grandma taught you to make. So do everyone a favor and bring some yummy squash casserole. Now, if you aren't from the south you may never had the pleasure of the squash casserole. Even my little brother who wouldn't touch a veggie until he was 16, ate this. I've won cookoffs with this recipe. It's probably the most requested recipe I make. You really want to try this recipe.
This is the south, and it is a casserole, so there will be large amounts of butter involved and it won't be low fat, low cal, blah, blah, blah. But there are veggies in there so it can't be all bad. Besides, you won't be eating the whole dish yourself (not at one sitting anyway), so it's ok. The calories and the love get spread.
Prep time: 20 minutes
Cook time: 30 minutes
- 1/2 red onion, diced
- 1 large carrot, grated
- 2 lbs yellow squash, sliced (I save myself time and just buy two bags presliced and frozen)
- 1 can cream of chicken soup
- 1 8oz. container sour cream
- 1 8oz package Herb stuffing mix (recommend Pepperidge farm)
- 1 stick of butter
- Preheat oven to 350
- Cook squash, drain if necessary (I just cook it in a saute pan with water and season salt, sometimes a little butter. I cook it until it is mushy and begins to fall apart. )
- In a 9x13 pan, mix together soup, sour cream, onion, carrot. Add in cooked squash.
- In a medium bowl, melt the stick of butter. Use a fork and mix in the stuffing mix.
- Mix in 2/3 of the stuffing mix to the 9x13 pan with the squash and soup mixture.
- Even out the squash mixture, add the remaining 1/3 of the stuffing mix evenly on the top.
- Bake in 350 oven for 30 minutes.
If I get around to making it this week I'll come back and add some pictures.