I've mentioned this before but… I don’t really like casseroles. I’m sorry if we can’t be friends now.
It’s the Cream of Whatever soups that throw me off. They’re just so… processed tasting. As casseroles are always chocked full of cheese and creamed soup and fried onions and tater tots and gummy bears and packing peanuts, they taste nothing like the star ingredient.
I’m not even sure that this is an exception to the above because I can’t actually tell you it tastes all that much like squash. But I like it. I lahk it a lot. Even though it has Cream of Whatever soup in it. It’s like chicken and dressing and gravy all mixed up together with some squash hidden in it.
And don’t get all preachy with me about how vegetables are better closest to their natural state. I know that. I’m from South By God Carolina. You think I don’t know how good it is to eat snap peas straight out the field? Like literally eat them raw while you’re standing in a plow row covered in dirt and dust and gnats? And that one crisp, clean, green bight takes all the heat and filth away. For just a second.
Now I’m getting all Gone With the Wind on you. Sorry!!!
Anywho, here’s the BEST squash casserole EVER. Or at least I think so.
3 pounds yellow squash, washed and sliced
Salt & pepper to taste
1 medium onion, grated
1 large carrot, grated
1 can cream of chicken soup
1 cup sour cream
1/4 cup butter, melted
3 cups Pepperidge Farm Herb stuffing
Boil squash with salt and pepper until tender then drain well and add to a large bowl. Add onion, carrot, cream of chicken soup, sour cream and butter and mix well. Fold in 2 cups of the stuffing.
Add mixture to a baking dish then top with remaining stuffing. Bake at 350 degrees for 30-40 minutes or until golden brown and bubbly.