Yellow Squash Casserole Recipe
Try a New and Delicious Baked Summer Squash Dish
Summer squash grow like kudzu in the South. You can grow your own and have loads or pick up fresh squash at a farmer's market or the grocery store.
Everyone looks forward to summer squash season in the South. The thin skinned squash come up fast and then keep producing as long as the small squash are picked often.
For anyone confused on the difference between summer and winter squash, then the summer squash are the (generally) smaller squash and with thin skins. Winter squash come in during the fall and are thicker skinned - more like pumpkin. Both types are good, but the cooking is quite different on the two. Anytime you look at a squash recipe, determine whether it's a summer or winter squash.
There are a number of varieties of summer squash. In fact, there are loads of types. One of the most common is zucchini. Also, common and popular are the yellow squash. Some of the yellow squash are straight and others are crook neck. The taste is similar on the two types of yellow. Then there are ones like Patty Pan that are round, white and look like spaceships. Those are really great too.
You can use any of the summer squashes in the various dishes. In this case, yellow squash is the top pick due to the color. A greenish or white colored casserole just doesn't look as appetizing as the yellow summer squash. If you don't notice color much, then other varieties are fine to use.
Yellow Summer Squash Recipe
- 2 pounds yellow summer squash
- 1 can cream of chicken soup (10 oz)
- 8 oz. sour cream
- 1 carrot (grated)
- 1 onion (chop fine)
- 1 package Pepperidge Farm corn bread stuffing (half in recipe and half for the topping)
- 1 stick butter
- salt and pepper to taste
Directions:
- Start a pot of water to boiling. Slice squash while the water is heating. Then, drop squash in the boiling water and leave for about 6 minutes. Drain the squash slices well.
- Add the other ingredients to the squash in a large bowl and mix well. Only put half of the bag of cornbread stuffing in the mix.
- Grease a 9 x 11 casserole dish or spray with Pam.
- Sprinkle the reserved cornbread stuffing mix over the top of the casserole.
- Bake at 350 degrees F for 35 to 45 minutes. You want the casserole to be cooked through and not mushy in the center. The edges will "set" and may be lightly browned.
Try out some other delicious summer squash recipes:
Basic Fried Summer Squash - This is our all-time favorite way to eat squash. It takes a while to fry the little slices, but YUM. They're terrific. Even squash haters go for these.
Cracker Fried Squash - This is an old recipe from my Grandma. The summer squashes are again sliced and fried, but the coating is a bit thicker with the crackers.
Quick and Easy Zucchini - Break out the skillet and whip up a pan of skillet zucchini (or other summer squash). This one is a real time saver.
Zucchini Bread - This is a real southern classic. This ranks right up with banana bread. If you've never tried it, you'll have to check it out. You'd never even guess you were eating squash in this bread.
