eaten: squash casserole

At a recent Relief Society potluck-picnic, I was brave and sampled a delicious looking casserole. Having experienced some unfortunate tuna surprises, I am hesitant to dig in to unknown casseroles. This dish had me going back for seconds before I even asked what it was. All I knew was that it was good.

Simple summer squash mixed with gooey cream and sandwiched between a stuffing crust. If you're looking for a new way to serve summer's bounty of zucchini, this is it. Steve even had two helpings. He said he really liked it because it basically just tastes like stuffing and not vegetables. Henry did not like it and actually threw it up in defiance.

I bet this would be even better with homemade stuffing topping. Day old bread and herbs. Hmm... I will play around with it and get back to you with an edited version. And you could even lighten it up with less soup and low fat sour cream.

Squash Casserole
Recipe from Debbie Johnson

8 oz dry stuffing mix-I use cornbread mix
1/2 C melted butter
1-2 onions diced (depends on how well you like onions)
2 lbs or so of yellow squash  You can also mix with zucchini
1 can crm of chicken soup
1 cup sour cream

salt and pepper to taste

Boil squash and onions, drain and mash.
Combine with soup, sour cream, salt and pepper.
Mix stuffing mix and melted butter.
Cover bottom of baking dish with 1/2 of stuffing mix, cover with squash mixture and then top with remaining stuffing.
Bake at 350 for about 35 minutes or until bubbly on edges.