Squash casserole is the most versatile Southern side dish. It pairs well with everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup 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 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
How to Make It
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350° 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.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.
My family and friends love this squash casserole. It is soo yummy and versatile. I've substituted fresh peppers or corn for part of the squash, made it will all yellow squash, used breadcrumbs instead of dressing mix, all to raves.
Here's a trick that I learned in the Southern Living Test Kitchens many years ago. Instead of boiling the squash and onion, place them in a microwave safe bowl (no water), cover with plastic wrap, and microwave 3 minutes. Stir the mixture and microwave another 3 minutes. Drain before adding to the rest of the casserole mixture.
The squash will be perfectly steamed, and didn't need your Dutch oven or time required to boil water.
I used frozen yellow summer squash and paddy pans. The cubed dressing mix and water chestnuts gave this dish a fabulous crunchy texture intermingled with the velvety sour cream and cheese blend. I used what cheeses we had available; Cheddar and Gruyere. My picky nephews even liked this one. Will make again for Thanksgiving!
I love this recipe...it uses up all those squash that always seem to come out of the garden. I did make a couple of modifications though. Instead of the herb stuffing, I use cornbread packaged stuffing, and cream of celery soup instead of cream of chicken (I think it adds just a touch more zest).
If you can't find water chestnuts (they always seem to be out of them), I've used chopped jicama for the crunch.
For a family who doesn't like vegetables, this was a terrific recipe. My first attempt was eaten at breakfast (the day after), for lunch (at work on the days after) and dinner (when we had our Memorial Day barbecue).