Today's Devotional

Thursday, October 31, 2019

Squash Casserole #2



I can remember as a child not liking squash at all!  Then something happened a few years later that changed my mind.  I began to like the way mama and grandmama would boil until tender,and then drain to fry them up in their trusty iron frying pans.  The flavor changed and was to me much better than the boiled to mush.  Yes, Southern Style vegetables were and still are at times cooked until beyond tender. Not any of the crisp tender vegetables that have found their way (from up North, lol ) to our tables. Which, by the way I love as well.

Today I'm sharing a casserole that is moist and delicious.  Chuck has oooed and ahhhed every time he put some into his mouth. There have been many recipes for squash casserole over the years.  They are all similar, some are a little on the dry side, some moist.  This one is moist.  I put the Pepperidge Farm Herb Stuffing in this one along with many other rich dairy ingredients.  This makes a huge casserole, so I would intend to have lots of leftovers or have for a family gathering.  You could also wrap well and place in freezer for having another day.  Hope you enjoy as much as we do.

You know by now that I love dairy, butter, cream, milk, sour cream, cheese. We don't care for light, low fat, here because of the flavor, but if you do then by all means please substitute.


Squash Casserole #2


Preheat oven to 350 degrees

Ingredients

2 lbs. small tender yellow squash, sliced 1/4" thin
1 medium onion chopped/minced finely
1 can Cream of Chicken soup
1/2 soup can - water
1 cup sour cream
2 cups grated sharp cheddar cheese
1 large or 2 small eggs beaten
1 stick butter melted
8 oz. Pepperidge Farm Herb Stuffing
1/2 tsp salt
1/2 tsp black pepper
Olive oil to coat baking dish

Substitutions:
You can substitute for the Cream of Chicken Soup:
1 can Cream of Mushroom Soup and 1 tsp chicken base or 1 chicken bouillon cube
dissolved in the water for recipe. (this is what I used today:  Tone's Chicken Base with
Cream of Mushroom soup and it was delicious)
You can substitute with your favorite squash cooked to a soft mashing consistency.


Directions
  • Wash and scrub squash, slice into 1/4 inch pieces.  Place in pot of water and cook just until tender.  Drain and mash.
  • Grate the cheese
  • Melt the butter
  • Add the butter slowly to stuffing in a medium bowl. Whisk or mi with a fork until all of the stuffing is coated with the butter and crumbly. 

Add the following to the mashed squash:
  • Onion, soup, water, sour cream, salt & pepper. Taste now to see if any more seasoning is needed, then add the beaten egg.
  • Coat the baking dish with olive oil

Layer in this manner:
  1.  1/3 squash mixture
  2.  1/3 grated cheese
  3.  1/3 stuffing mixture
Do this two more times

Bake 30 minutes or until hot bubbly and cheese is melted and casserole seems set in shape.
I did bake mine on the Convection Oven setting which tends to cook a little faster so keep that in mind when baking other ways.

Remove from oven and serve within 10 minutes

Serves 8-12 maybe more depending on serving size


Excellent served with Pork chops, or chicken, crisp fresh salad, or vegetable of your choice.



Ready to pop into the oven to bake


After baking


First serving removed















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