Looking for a crowd-pleasing dish that’s easy to make? Try our Squash Casserole recipe! It’s a comforting dish filled with delicious flavors that your family will surely love.
Ingredients
- 3 lb. squash
- 3 onions
- 1 pt. sour cream
- 3 carrots, grated
- 2 cans chicken or mushroom soup
- 1 pkg. Pepperidge Farm stuffing mix
- 1 stick butter
- salt and pepper to taste
Baking Instructions
- Cook squash, onions and carrots until tender.
- Mash.
- Melt butter in pan; stir in stuffing until all is coated.
- Drain all water from squash.
- Stir in sour cream and soup.
- Place in a greased baking dish a layer of squash and a layer of stuffing. Bake at 350° for 35 minutes.
Calorie: 450
Total cooking time:1 hour
Difficulty level: Easy
The Great Squash Conquest
I’ve always been a sucker for a good squash casserole. It’s creamy, it’s hearty, and it’s got that homey feel that just fills your belly with warmth. But let me tell you, making Squash Casserole isn’t always a walk in the park. It’s more like a rollercoaster ride with a few unexpected twists and turns.
A Squash, A Dream, and Three Onions
This journey started with 3 lbs of squash, 3 onions that could make an ogre cry, and a dream. Now, I’m not one to play favorites, but the squash has always been my go-to comfort food. The onions, though? They’re like the eccentric cousins who crash your party and leave a lasting impression. They add some kick to the otherwise mellow squash, and boy, do they make your eyes water.
The Sour Cream Swirl
Next up was the sour cream, a full pint of it. Creamy, tangy, and the ultimate comfort food enhancer. I like to imagine my spoon as a little boat, sailing through the sea of sour cream, just waiting to be mixed into the squash and onion concoction.
Carrots, Soup, and a Stuffing Mix Dilemma
Just when I thought I was getting the hang of things, the carrots came into play. 3 of them, grated and ready to join the party. Now, adding the 2 cans of chicken soup into the mix felt a little like crashing a hen party with a rooster. It just didn’t feel right, but it was a necessary evil, and it turned out to be downright delicious.
The stuffing mix was a whole different story. Pepperidge Farm, the behemoth of stuffing mixes, was my choice. This is where things got a bit dicey, or should I say, buttery. One stick of butter was melted and lovingly stirred into the stuffing mix until it was all coated and glistening.
The Salt and Pepper Balancing Act
Salt and pepper are like the yin and yang of any dish. They’re like the Elvis and Priscilla of the culinary world. They balance each other out perfectly, and a dish without them is like a peanut butter sandwich without the jelly. It’s just not right.
The Cooking Calamity
The cooking process was a whirlwind. The squash, onions, and carrots were cooked until tender and then mashed. It was a bit like a vegetable mosh pit in my kitchen but hey, all great recipes demand a little chaos, right?
Next, all the water was drained from the squash. The sour cream and soup were stirred in like a creamy dream. Then came the layering in the greased baking dish. Squash, stuffing, squash, stuffing, like a delicious edible version of the children’s game. The whole shebang was baked at 350° for 35 minutes.
The Final Stretch
The smell of the casserole baking was a tantalizing combination of squash, buttery stuffing, and a hint of onions and carrots. It was enough to make my stomach growl in anticipation. I was on the edge of my seat, timer in hand, counting down the seconds until I could dig in.
The Squash Casserole Triumph
Finally, it was done. The Squash Casserole was a triumph. The squash was creamy, the stuffing was buttery, and the onions and carrots added just the right amount of crunch. It was a delicious journey, fraught with onions, butter, and a whole lot of laughter.
So, there you have it. My wild ride through the land of Squash Casserole. And let me tell you, I’d do it all over again in a heartbeat. Because at the end of the day, a good meal is worth every onion tear and every buttery mishap.
