Tuesday, July 26, 2011

Summer Squash Casserole

To use up the tons and tons of squash we got from the farm this week, I thought it would be fun to try out this recipe from Carrie, who is pretty regularly sending me recipes involving tons of butter and sour cream. I am not complaining. I like butter and sour cream.

To vegetarian-ify this recipe, I just switched the chicken soup to cream of celery. That worked well. I'd imagine cream of broccoli would also work nicely. It was lovely. I really liked this and it was a great way to use up the squash. I look forward to taking it for lunch tomorrow! I also think it would be fun (though extra-calorie-filled) to top it with shredded cheese. Hmmmm.. Yum.


Summer Squash Casserole
From Carrie Barta

2 1/2 pounds summer or yellow squash
1/4 cup chopped onion
1 cup shredded carrots
1 can condensed cream of chicken soup
1 8-ounce container sour cream
8 ounce bag of Pepperidge Farm Herb-Seasoned Stuffing Crumbs
1 stick of butter, melted

1. Wash and slice squash thinly. Place in pot of boiling water along with onions. Cook until squash is tender. (This is important - if it's not tender, the whole casserole has a gritty feel to it.) Drain. Add carrots.

2. Mix together sour cream and chicken soup and pour into veggie mixture.

3. Mix butter and stuffing crumbs. Layer as follows: veggie mixture, stuffing crumbs, veggie mixture and top with remaining stuffing crumbs.

4. Bake at 340 degrees F. for about 35 minutes or until browned and bubbly.


Summastarlet said...

Lauren, you really need to come and be my personal chef!! :-p Yum, yum yum!!!

unaffected said...

Yum! I think I'll give this a shot tonight! :)

Denise said...

We have this same recipe and I freaking love it.

Karolyn said...

Ohhh, I will have to try this sometime! I am always looking for things to do with squash.