Small Yellow Summer Squash Casserole
This casserole uses only three large yellow summer squash. That is what I found in the fridge today after I had stewed, steamed, baked squash all week. Today I wanted something a little more filling. So I came up with a little variation on most squash casserole recipes.
Preheat oven to 375 F degrees
3 large squash
1/2 cup finely chopped yellow onion
1 large egg beaten
1/2 cup butter
1/2 cup sour cream
1/2 cup sharp cheddar cheese grated
2 cups Pepperidge Farm Herb Seasoned Classic Stuffing
1 cup chicken broth or water used in cooking squash
optional 1/4 -1/2 tsp. salt
1/4 tsp. black pepper
1 cup French's Crispy Fried Onions
Cut squash into little chunks, place in pot and cover with water. Cook until fork tender. Drain, reserving water if you are gong to use it, if not you could freeze to use later as part of a vegetable stock.
Place butter in 1 1/2 - 2 quart baking dish, place in oven while preheating. Check to see when butter melts. Remove when butter melts. Carefully roll butter around baking dish coating the bottom.
Pour half of the melted butter into a small frying pan. Add onions and saute until translucent.
Place stuffing into small bowl. Add the remaining 1/4 cup melted butter from the baking pan, and 1 cup chicken broth or cooking water to the stuffing. Stir with a fork mixing together.
Mash squash well, it is alright if you have a few chunks left. Add sour cream, sauteed onion with butter from the pan, mixing well. Taste to see if you want to add any salt, keep in mind the stuffing and cheese will have seasonings. Add the beaten egg, and grated cheese. Blend all together.
Take half of the stuffing mix and spoon ( as shown in picture above) into baking dish, it won't cover dish. Add squash mixture on top of this. Top with the fried onions
Bake 20 - 30 minutes until set and cooked thoroughly.