quickandeasycooking

I didn’t like squash when I was a little girl, but once I was grown and out on my own, I started eating it. Now, it’s one of my favorite vegetables. I first tasted this squash casserole at an office party when I was working on Capital Hill in
Washington, D.C.  I’ve been making it ever since. You can easily make this ahead of time and refrigerate it until you’re ready to bake.

Squash Casserole

About 5 or 6 yellow squash, sliced or cut up in chunks

1 onion, chopped

1 to 2 carrots, grated

1 can cream of chicken soup

1 8 oz. carton of sour cream

1 stick of butter or margarine’1 package of herb seasoned stuffing

Salt and pepper to taste

Cook the squash and onions in boiling water for about five minutes. Drain thoroughly. Add, carrots, soup and sour cream to squash. Salt and pepper the mixture. Melt the one stick of butter and mix with the herb stuffing. Spread half of the stuffing mixture in a 9×13 baking dish. Spoon the squash mixture on top. Spread the other half of the stuffing mixture on top of the squash. Bake at 350 degrees for about 30 minutes.

I almost always leave out the carrots. It’s not because I don’t like carrots; I just can’t think of a kitchen chore worse than grating carrots.

I’ve been told you can substitute zucchini for the yellow squash, but I’ve never tried it that way.

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