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Friday, February 26, 2010

Summer Squash Casserole

I got this recipe from Southern Living and it reminded me of the casserole my grandmother used to make. (It originally called for an 8-oz can of water chestnuts, drained and chopped, but I left that out.) A great casserole anytime of year, but especially in the summertime when the veggies are really fresh.

Summer Squash Casserole

1 1/2 lbs. yellow squash
1 lb. zucchini
1 small, sweet onion, chopped
2 1/2 tsp. salt, divided
1 cup carrots, grated
1 (10.75 oz) can cream of chicken soup
1 (8 oz) container light sour cream
1 (8 oz) package herb-seasoned stuffing
1/2 cup butter, melted
1/2 cup grated sharp cheddar

How to Make It:
1) Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch thick slices; place in pot. Add chopped onion, 2 tsp. of salt, and water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
2) Stir together carrots, sour cream, soup, and remaining 1/2 tsp salt in large bowl; fold into squash mixture.
3) Stir together stuffing and melted butter and spoon half into bottom of greased 9x13 dish. Spoon squash mixture over stuffing and top with remaining stuffing mixture.
4) Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown. If necessary shield with foil after 20-25 minutes to prevent excessive browning. Sprinkle with cheese during last 5 minutes of bake time. Let stand 10 minutes before serving.

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