Recipe Recap Week 38

This week a made a squash casserole.  I am actually not the biggest fan of squash but I decided to give this a try anyway and I loved it!  Kevin liked it as well but didn't think it re-heated well.  I brought it for lunch 2 days and I thought that it was still good after being zapped in the microwave.  The recipe calls for grated carrots but in the interest of time I did not add them.  I got started on making it a little later than I had originally planned due to a trip to Academy to get the non-napping Nolan out of the house for a little while.  When we got back all of the neighbors were out chatting and the kids were playing so being trapped in the kitchen was the last place I wanted to be!  This is from my trusty Southern Living magazine.  Even though this is called a summer casserole I think it could be a nice side dish anytime of the year.

Summer Squash Casserole

Ingredients

• 1 1/2 pounds yellow squash
• 1 pound zucchini
• 1 small sweet onion, chopped
• 2 1/2 teaspoons salt, divided
• 1 cup grated carrots
• 1 (10 3/4-oz.) can cream of chicken soup (I used Cream of Mushroom instead)
• 1 (8-oz.) container sour cream
• 1 (8-oz.) can water chestnuts, drained and chopped
• 1 (8-oz.) package herb-seasoned stuffing
• 1/2 cup butter, melted

Preparation

• 1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
• 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
• 3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
• Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.