Wednesday, November 3, 2010

Squash Casserole

Here's my third installment in the Casserole Chronicles. The weather has cooled off here in Georgia and I'm really cranking up the oven and cranking out the casseroles. This recipe is so simple, savory, and hearty. And, the leftovers have provided my husband with lunches all week long. I think everyone has a squash casserole in her recipe box. This is mine and I hope you'll try it.

Squash Casserole

3 lbs. yellow squash
1 large onion
Salt and pepper
2 cans cream of chicken soup
1 box of chicken flavored stuffing mix

This casserole is great because it needs very few ingredients. This isn't quite three pounds of squash but I made do with what I had. I also like to throw in some zucchini, too, if I have them. The yellow and green make a colorful casserole.

Slice the squash and onions and place in a large stock pot. Sprinkle with salt and pepper. Add about a 1/2 cup of water. Simmer covered on medium heat until the squash breaks down, about 20 minutes or so. 

The squash should look like this when it's done. Drain well. I call this mixture stewed squash. It can be served just like this and will be delicious.

In a large bowl, mix together the soup and stuffing mix. Blend well. Add the drained stewed squash and mix well.

Pour into a greased casserole dish and bake at 350 degrees until warmed through. About 30 minutes.


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