Saturday, January 16, 2010

Summer Squash Casserole!

My mother makes a fabulous Summer Squash Recipe.  I had some zucchini that needed to be used up.
I often steam them with some onions, garlic and tomotoes, but wasn't in the mood for that, so I deciced to use them in place of the Summer Squash in this recipe.


2 lbs summer squash, sliced and cooked (do not overcook)
2lbs onions, sliced and cooked (do not overcook)
1 cup shredded carrots
1 cup sour cream (I always sub low-fat)
1 stick margarine melted
1 small pkg herb stuffing mix
1 can cream of chicken soup (I always sub low-fat)

Melt a little butter on bottom of casserole dish.  Layer Stuffing, 1/2 squash, 1/2 onions, 1/2 raw carrots, 1/2 sour cream, and 1/2 cream of chicken.  Pour 1/2 butter over top.  Repeat layers, saving a little stuffing for top.  Bake at 350 degrees for 25-30 minutes.

I didn't have any herb stuffing so I substituted corn bread stuffing, which worked fine in this recipe.
I ate a little last night and froze 1/2 the casserole for another time.
I used some leftovers on top of pasta for lunch!


Anonymous said...

I tried this and it's AWESOME! My husband usually doesn't think veggie meals are real meals and so I said we could add chicken next time and he said no, it was perfect as is. It wasn't as creamy as yours looks, though. I know I didn't probably have a whole cup of sour cream, but did you dilute the cream of chicken at all? I will make this again, but just wondering how I can make it a bit creamier, since it was a tad dry.

Noelle said...

I don't normally dilute the cream soup, but I'd say you could do that or add a bit more sour cream or cream soup. I find that some of the water from cooking the squash often ends up in the mixture and that might be what adds to the moisture. You might also try cooking it for a little less time or at a slightly lower temp. So glad you enjoyed this and so glad your husband did, too!