Summer Squash Casserole

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Summer Squash Casserole

 

This is an old family recipe that is perfect for using up all kinds of summer squash in the garden. Can use all zucchini, patty-pans, or yellow crookneck, or combine the squashes, according to what you got on hand. Many people who don't like zucchini or any kind of summer squash liked this casserole and was surprised what they were eating.

 

2 pounds crookneck, patty pans, or zucchini, sliced 3/8 inch thick (7 cups)

1/4 C chopped onion

1 10 3/4 ounce can condensed cream of mushroom or celery soup

1 C diary sour cream

1 C shredded carrot

1/4 C butter

2 C herb-seasoned stuffing mix (about 1/2 of an 8-ounce package

 

1. Cook summer squash with onion in small amount boiling salted water till crisp, tender, 5 to 10 minutes. Drain well.

 

2. Combine soup and sour cream; stir in carrot.

 

3. Fold in drained squash and onion.

 

4. Melt butter; toss with stuffing mix.

 

5. Spread half the stuffing mixture in a 12x7-1/2x2-inch baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture.

 

Bake at 350F till heated through, 25 to 30 minutes.

 

Makes 6 servings.