I've recently returned from a visit with my parents.
My Dad's garden is already producing squash
and he loaded me up for my trip home!
This recipe appeared a few years ago in
SOUTHERN LIVING MAGAZINE.
Summer Squash Casserole
(Serves 8)
Preheat oven to 350 degrees.
Cut 1 1/2 lbs. yellow squash and 1 lb. zucchini into
1/4-inch thick slices.
Place in a Dutch oven with 1 small sweet onion, chopped,
2t. salt, and water to cover.
Bring to a boil over medium high heat,
and cook 5 minutes;
drain well.
Stir together
1c. grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8 oz.) container sour cream
1 (8 oz.) can water chestnuts, drained and chopped
1/2t. salt
Fold in squash mixture.
In another bowl mix
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2c. butter, melted.
Layer half of this in the bottom of a
lightly greased 13 x 9-inch baking dish.
Spoon squash mixture over stuffing mixture,
top with remaining stuffing mixture.
Bake at 350 degrees 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.
I served it with grilled chicken and
Bon appetit! and happy weekend!
