As I am writing this, it occurs to me that maybe squash casserole is not generally eaten this time of the year. After all, it is summer squash. But, this is one of my favorite vegetable casseroles, and my mother usually makes this casserole for Christmas dinner, so it seems perfect to me. This is not your typical squash casserole, and don’t get me wrong, I like that too, they are just entirely different things. I will warn you, it does have cream of chicken soup in it. I know right now a lot of people are making their own ‘cream of’ soups, and I am too, but this is just too good to pass up as is, and after all, it is Christmas, so a little splurging is in order, but I am sure it would be great with homemade soup too.
My mother’s recipe is one she adapted from her women’s club cookbook, but since there are three versions in that cookbook alone and a ton of similar recipes out there on the internet, I have not been able to come up with an original author. That being said, I’ve never seen one that is exactly like it. And, my mother’s method especially the unique. My mother always cooks the vegetables first and then processes them in the food processor almost to puree. This makes a huge difference in texture. I have had other versions where this wasn’t done, and they are just not as good!
Yield 10 -12
- 2 1/2 pounds summer squash, scraped and sliced
- 1 small onion quartered
- 1 carrot, peeled and sliced
- 1/2 cup (1 stick) butter
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 pkg. herb stuffing mix (I use Pepperidge Farm.)
- Preheat oven to 350 degrees.
- Place squash, onion, and carrot in a large sauce pan, cover with water, and boil until tender, about 25 minutes.
- Drain vegetables.
- Using the knife blade of a food processor, process vegetables until almost pureed.
- Mix together vegetables, butter, sour cream, and soup. Stir until butter is melted and all is well combined.
- Stir in about half of the stuffing mix.
- Cover the bottom of a three quart baking dish with about half of the remaining stuffing mix.
- Pour vegetable mixture over stuffing.
- Top with remaining stuffing.
- Bake for 20 to 30 minutes or until the topping begins to brown.
This recipe was shared on Foodie Friends Friday.