As the summer heat kicks in, I always find myself gravitating towards delicious and comforting dishes that require minimal time in the kitchen. And that’s where this Summer Squash Casserole comes in. This dish is a summertime staple in my home. It’s a simple, yet delectably satisfying casserole that bursts with the fresh flavors of summer squash, onion, and carrot, all beautifully melded with a creamy chicken soup base and a delightful herb-seasoned stuffing crust. The history of the squash casserole traces back to the southern parts of the United States, a region known for its comfort food. This dish is a testament to the ingenious ways the southerners found to turn humble vegetables into culinary masterpieces. And the best part? It’s incredibly easy to make! With just a few pantry staples and fresh summer produce, you can whip this up in no time. Plus, it’s a great way to sneak in vegetables for those picky eaters in the family. My favorite part about making this casserole is the heavenly aroma that fills the kitchen as it bakes. From the moment it goes into the oven, the anticipation starts to build. And when it’s finally done, the golden brown crust, the piping hot, creamy filling… it’s sheer perfection. So, join me and let’s bring the flavors of summer to your table with this easy and delectable Summer Squash Casserole.
Ingredients
- 2 lb. yellow summer squash or zucchini, sliced (6 c.)
- 1/4 c. chopped onion
- 1 can condensed cream of chicken soup
- 1 c. dairy sour cream
- 1 c. shredded carrot
- 1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm; not cubed)
- 1/2 c. butter or margarine, melted
Baking Instructions
- In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
- Drain.
- Combine soup and sour cream. Stir in shredded carrot.
- Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
- Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
- Spoon vegetable mixture on top.
- Sprinkle remaining stuffing over vegetables.
- Bake in 350° oven for 25 to 30 minutes or until heated through.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
The Great Summer Squash Saga
Well, folks, let me tell you about the time I tried my hand at the infamous Summer Squash Casserole. This was no ordinary culinary expedition – it was a veritable squash saga, featuring our main characters: 2 lb. of heroically yellow summer squash (or zucchini if you’re feeling snazzy), and a supporting cast of 1/4 c. chopped onion and a can of condensed cream of chicken soup.
Soup and Sour Cream: The Unlikely Duo
First on the agenda was taking our canned condensed cream of chicken soup and combining it with a cup of dairy sour cream. Now, I know what you’re thinking. Soup and sour cream? In a casserole? But trust me, it’s like an unexpected buddy comedy – they work together surprisingly well. Especially when you introduce the plot twist of a cup of shredded carrot.
The Squash and Onion Showdown
Next up, we had to cook our valiant summer squash and its sidekick, the onion. In a saucepan, these two duel it out in boiling, salted water for a nerve-wracking 5 minutes. The suspense is palpable. Once drained, they’re ready to join their friends, the soup and sour cream, in the grand casserole scheme.
Stuffing Mix & Butter: The Power Couple
With the vegetable mixture prepared and waiting in the wings, it was time to call upon our final cast members: an 8 oz. package of herb seasoned stuffing mix (Pepperidge Farm, we salute you) and 1/2 c. of melted butter. Combined, these two form the power couple of our casserole, a layer of crunch and flavor that’s nothing short of show-stopping.
Layering the Drama
With all the elements prepared, the real drama begins. The casserole dish enters stage left. The stuffing and butter mixture is split in two, with half forming the opening act at the bottom of a 9 x 13-inch baking dish. Our vegetable mixture takes the main stage, spooned on top of the stuffing layer with all the grace of a prima ballerina. Finally, the remaining stuffing mixture forms the grand finale, sprinkled over the vegetables like the final bow at the end of a performance.
The Oven: The Final Test
Then, into the 350° oven it goes, for the nail-biting final act. 25 to 30 minutes of waiting, of anticipation, until the casserole is heated through and ready to take its final applause.
And let me tell you, the standing ovation (from my taste buds, at least) was well-deserved. The squash was tender, the condensed cream and sour cream provided a creamy base, the carrots added a hint of sweetness, the onions a bit of bite, and the herb seasoned stuffing mix, well, let’s just say it stole the show.
So, there you have it, the saga of the Summer Squash Casserole. It’s a tale of suspense, drama, and most importantly, deliciousness. Until next time, happy cooking!
