Summer Squash Casserole

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At this time of the year you will probably consistently see either summer squash or zucchini in your CSA share.  I can never get too much of either one because it is so versatile.
You can use zucchini or yellow summer squash to make this squash casserole.  It is a very basic casserole but to me it is really comfort food.

  • 2 pounds squash thickly sliced (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1/4 cup butter
  • 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)  I prefer Pepperidge Farm brand

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    Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 9 x 9 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.

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