Thank you Uncle Len! I have yet again reaped the benefits of his wonderful garden-- this time in the form of yellow squash!
I usually just sauté the yellow squash with some onions, butter and different blends of spices to vary the flavor; that said, there is only so much sautéed squash that I can eat that way. I decided to try and find a bunch of new and different recipes or ways to prepare the squash in order to use it all up before it spoiled. I called it "Operation Yellow Squash". Today's recipe uses the Yellow Squash in a Summer Squash Casserole. Since it is only me eating the meal, I gave away a good sized portion of the recipe so I could continue on to other dishes-- I received MANY requests for this recipe after the lucky recipients tasted the casserole. After all, I live in Minnesota... who doesn't love a good casserole?!?!?!?!
With just a few common pantry items and some yellow summer squash, you can have a great tasting casserole!!
The recipe didn't specify if the squash should be peeled. I chose to do so before chopping it.
Scales are such a great thing to have in the kitchen -- I used just slightly over 2 lbs of squash for this recipe.
Grate some carrot...
Boil the squash and onions in lightly salted water for a few minutes to soften the veggies.
Drizzle stuffing mix with butter and stir to disperse evenly.
Layer half of the stuffing mixture into the bottom of a casserole dish.
Combine squash mixture and sour cream mixture in a large bowl...
|I had a little more squash mixture than my casserole dish would hold, so I made a mini one as well!!|
Evenly spread the squash mixture over the dressing mix...
Top with the other half of dressing mix...
Bake for 25-30 minutes (or until heated through) at 350°
And-- voilà!!! A beautiful casserole that has used TWO POUNDS of my Yellow Summer Squash!!!
Labels: Healthy, Recipe, Vegetarian, Yellow Sqaush