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I've seen mention from folks on the boards, of a summer squash casserole. I just got 2 HUGE yellow squash (squashes?) from a friend's garden, and would love to make them into a tasty dish for a BBQ on Sunday.

Does anyone have a recipe that you can share? Many thanks in advance!

I'm not sure I've ever had one, but it sounds tasty. I hope someone does have one to share.

Here's my favorite squash casserole recipe. I haven't made it in a while - need to. Ymmm ... squash casserole.

Summer Squash Casserole
2 lbs yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz pkg herb seasoned stuffing mix
1/2 cup butter or margarine, melted

Cook in a sauce pan sliced squash and chopped onion in boiling water for 5 min. Drain, combine cream of chicken soup and sour cream, stir in carrots. Fold in drained squash and onions. Combine stuffing mix with butter or margarine. Spread half of stuffing mix in bottom of 12 x 7.5 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 min.

ArkieDukie wrote:Here's my favorite squash casserole recipe. I haven't made it in a while - need to. Ymmm ... squash casserole.

Summer Squash Casserole
2 lbs yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz pkg herb seasoned stuffing mix
1/2 cup butter or margarine, melted

Cook in a sauce pan sliced squash and chopped onion in boiling water for 5 min. Drain, combine cream of chicken soup and sour cream, stir in carrots. Fold in drained squash and onions. Combine stuffing mix with butter or margarine. Spread half of stuffing mix in bottom of 12 x 7.5 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 min.

Lavabe would especially like the "dairy sour cream" and "butter" parts of the casserole .

ArkieDukie wrote:Here's my favorite squash casserole recipe. I haven't made it in a while - need to. Ymmm ... squash casserole.

Summer Squash Casserole
2 lbs yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz pkg herb seasoned stuffing mix
1/2 cup butter or margarine, melted

Cook in a sauce pan sliced squash and chopped onion in boiling water for 5 min. Drain, combine cream of chicken soup and sour cream, stir in carrots. Fold in drained squash and onions. Combine stuffing mix with butter or margarine. Spread half of stuffing mix in bottom of 12 x 7.5 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 min.

Ooh, thanks! That sounds pretty darned tasty. Do you think it'd be okay with cream of mushroom soup, instead? (I have a few vegetarian friends - I think they're dairy-tolerant.)

DevilAlumna wrote:

ArkieDukie wrote:Here's my favorite squash casserole recipe. I haven't made it in a while - need to. Ymmm ... squash casserole.

Summer Squash Casserole
2 lbs yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz pkg herb seasoned stuffing mix
1/2 cup butter or margarine, melted

Cook in a sauce pan sliced squash and chopped onion in boiling water for 5 min. Drain, combine cream of chicken soup and sour cream, stir in carrots. Fold in drained squash and onions. Combine stuffing mix with butter or margarine. Spread half of stuffing mix in bottom of 12 x 7.5 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25-30 min.

Ooh, thanks! That sounds pretty darned tasty. Do you think it'd be okay with cream of mushroom soup, instead? (I have a few vegetarian friends - I think they're dairy-tolerant.)

You're welcome! I believe that any of the "cream of" soups will work. I tend to use mushroom, chicken, and celery somewhat interchangably.

Here's the one I'm making these days. It's from Lucindy Willis, the chef at Yancey House. She wins prizes every year for her prowess. If you ever get a chance to go to Yancey House, don't miss out. http://www.yanceyvillage.com/ . their homepage is beautiful.

Cajun Squash Casserole

Ingredients:
4-6 yellow squash, thinly sliced
2T melted butter
2 T olive oil
1/2 C green bell pepper, chopped
1 large onion, thinly sliced

In a deep saucepan, heat butter and olive oil. Add layers of squash, onions, pepper in that order using 1/3 of the veggies for each layer. Season each layer with Cajun seasoning. cover tightly and simmer until tender (about 10 minutes) Don't stir or you'll have broken up , mushy squash. Pour into a colander and drain really, really, really well.

Make the topping to set aside

1/2 C grated cheese
1/2 C panko bread crumbs
2T melted butter
Combine and set aside.

For the cheese sauce
1/2 stick of unsalted butter
4 T flour
1C heavy cream
1C shredded sharp cheddar
Dash of Tabasco
Cajun seasoning to taste.

Make a roux by whisking flour and butter until smooth and pale tan in color. Slowly add heavy cream whisking constantly until very smooth. Add seasonings and cheese. In a large bowl, gently combine cheese sauce with vegetables. )Pour into a 9X9 or 9X13 greased baking pan. Sprinkle with the breadcrumb mixture.

Bake at 350 for 30 minutes or until bread crumbs are toasty brown.

This sounds hot and spicy, but it's actually not. Hope you try it.
Love, Ima

Ima Facultiwyfe wrote:Here's the one I'm making these days. It's from Lucindy Willis, the chef at Yancey House. She wins prizes every year for her prowess. If you ever get a chance to go to Yancey House, don't miss out. http://www.yanceyvillage.com/ . their homepage is beautiful.

Cajun Squash Casserole

Ingredients:
4-6 yellow squash, thinly sliced
2T melted butter
2 T olive oil
1/2 C green bell pepper, chopped
1 large onion, thinly sliced

In a deep saucepan, heat butter and olive oil. Add layers of squash, onions, pepper in that order using 1/3 of the veggies for each layer. Season each layer with Cajun seasoning. cover tightly and simmer until tender (about 10 minutes) Don't stir or you'll have broken up , mushy squash. Pour into a colander and drain really, really, really well.

Make the topping to set aside

1/2 C grated cheese
1/2 C panko bread crumbs
2T melted butter
Combine and set aside.

For the cheese sauce
1/2 stick of unsalted butter
4 T flour
1C heavy cream
1C shredded sharp cheddar
Dash of Tabasco
Cajun seasoning to taste.

Make a roux by whisking flour and butter until smooth and pale tan in color. Slowly add heavy cream whisking constantly until very smooth. Add seasonings and cheese. In a large bowl, gently combine cheese sauce with vegetables. )Pour into a 9X9 or 9X13 greased baking pan. Sprinkle with the breadcrumb mixture.

Bake at 350 for 30 minutes or until bread crumbs are toasty brown.

This sounds hot and spicy, but it's actually not. Hope you try it.
Love, Ima

Ooh, thanks as well, Ima! I love cheese! I bet I could probably combine both of these somehow. (Though I'd not want to mix the flavor profiles of cajun vs. herbed stuffing mix... )