Today I have a famous recipe to share with you. OK, well, maybe it’s just famous in my circle, but I promise it will be a hit if you try it in yours – it’s Kristen’s Squash Casserole!
Summer squash is abundant here in North Carolina and has always been a staple of delicious southern cuisine in my family. My dad cooks down his sliced squash with onion in a couple tablespoons of bacon grease and we just die for it. It’s so simple yet so good. I love to bake my summer squash in a casserole with lots of rich and creamy flavors, like what you’d taste at a church potluck in the south.
I have made this recipe for years and years and it’s my go-to dish anytime I’m cooking for a crowd. Even though it’s made with ‘summer squash’ it’s perfect year-round. It’s delicious with your Thanksgiving meal and even people that don’t usually like squash will happily eat it this way. When I make it just for my little family we enjoy that we can have the leftovers and take it to lunch all week. I’d love to hear your thoughts if you give it a try! And look at me, I finally got a recipe plug-in so you can print out a nice little recipe card! I’m using the EasyRecipe plug-in for any bloggers that might be interested.
- 5 large summer squash, cubed
- 1 medium onion, diced
- 1-2 tbsp olive oil
- 2 cups herb flavored stuffing mix
- 1 stick butter
- 1 can cream of mushroom soup
- ¾ cup shredded sharp cheddar cheese
- 8 oz sour cream
- Preheat oven to 350 degrees.
- Cook the squash and onion in a large pan with a little olive oil, until soft and tender (about 20 min). Add more olive oil as needed while cooking.
- Meanwhile, melt butter in the microwave and add it to a bowl with stuffing mix. Mix until well-combined.
- Take half of the stuffing mix and spread it on the bottom of your baking dish. I use a 9x13 dish but just about anything will work.
- Once your squash is done, mix it in a large bowl with the soup, cheese, sour cream, and half of the remaining stuffing mix.
- Spread mixture into baking dish and top with the rest of the stuffing mix. Bake for 30 min.
Linking this recipe up to the fun and awesome recipes from fellow bloggers over at Weekend Potluck. Check it out!