There’s something incredibly comforting about a good casserole, and my Squash Casserole is no exception. This recipe holds a special place in my heart, as it’s been passed down in my family for generations. Originating from the Southern United States, squash casseroles are a staple dish, especially during the summer squash season. This deliciously creamy dish, with its perfect blend of flavors from the fresh yellow squash, crunchy water chestnuts, and fragrant stuffing mix, is the embodiment of home-cooked goodness. What I love most about this recipe is its versatility. It can be a hearty side dish or even a main course if you wish. Plus, it’s an excellent way to sneak in some veggies for the kids. From the slightly sweet, nutty flavor of the squash to the creamy, savory notes of the mushroom soup and sour cream, this Squash Casserole is a burst of flavors that will keep you coming back for more. So, put on your apron and let’s journey together into the world of comfort food with this Squash Casserole recipe!
Ingredients
- 2 lb. small yellow squash, sliced
- 1 large onion, chopped
- 1 (7 oz.) can water chestnuts, sliced
- 1 stick margarine
- 1/4 c. pimento, chopped
- 1 (3 oz.) pkg. sliced almonds
- 1 c. sour cream
- 1 (10 3/4 oz.) can mushroom soup
- 1 lb. pkg. Pepperidge Farm stuffing mix
Baking Instructions
- Cook
- squash, onions and pimento together.
- Drain well; then add sour cream, mushroom soup and water chestnuts.
- Place in
- the bottom
- of
- a 3-quart greased casserole dish, 1/2 the package
- of stuffing mix and 1/2 stick of margarine.
- Add the squash
- mixture. Put
- the
- other half of the stuffing mix and the
- almonds on top of the casserole.
- Dot with remaining half stick of margarine. Bake at 350° for 30 minutes.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
A Squashy Tale of Hilarity and Casseroles
Hello, fellow food enthusiasts! Let me tell you about the time I threw myself wholeheartedly into the creation of an all-American classic: the Squash Casserole. I’m talking about a dish that combines the quintessential comfort of yellow squash, onion, and stuffing mix, with a sprinkle of crunchy sliced almonds on top.
The Prelude: Gathering the Troops
I began by assembling my ingredients. 2 lbs of small yellow squash (which, let me tell you, is a lot more squash than you’d think), one large onion, a 7 oz. can of water chestnuts, and a stick of margarine. Let’s not forget the 1/4 cup of pimento, that 3 oz. package of sliced almonds, a cup of sour cream (the full-fat kind, because we’re not messing around here), a 10 3/4 oz. can of mushroom soup, and a pound of Pepperidge Farm stuffing mix.
The First Act: Squash, Onions, and Pimento Unite
I started off by cooking the squash, onions, and pimento together. Now, I’m not saying I cried while chopping the onion, but let’s just say there was a lot of “dust” in my kitchen that day. After the cooking and the “dusting” of my eyes, I drained the veggies well and then added the sour cream, mushroom soup, and water chestnuts. The water chestnuts didn’t lend any tears, just an unexpected crunch that’s like the plot twist in a good movie.
The Second Act: Building the Casserole
Next came the assembly. I greased my 3-quart casserole dish (just a regular Tuesday evening slathering margarine on cookware) and placed half the package of stuffing mix on the bottom. Then, I dotted it with half a stick of margarine, because nothing screams “comfort food” like blobs of buttery goodness.
On top of this, I added the squash mixture. Do you know the saying “squashing your feelings”? Well, let me tell you, there’s nothing quite like squashing a mixture into a casserole dish to help you feel like you’ve accomplished something for the day.
The Finale: Baking the Masterpiece
The other half of the stuffing mix and the almonds were sprinkled on top of the casserole. Then, I dotted the top with the remaining margarine. At this point, I was more margarine than human. But I bravely soldiered on and popped the casserole into the oven.
It baked at 350° for 30 minutes. And those were the longest 30 minutes of my life. I was like a kid on Christmas morning, peeking into the oven every two minutes to see if Santa had arrived (or in this case, if the casserole had turned a delicious golden brown).
The Epilogue: Taste Test
When it finally emerged from the oven, it was a sight to behold. The almonds had toasted to a lovely shade of brown, and the stuffing mix had crisped up beautifully. It was like the grand finale of a fireworks show, but in a casserole dish.
And the taste? The creamy, crunchy, savory, soul-warming taste? Well, let’s just say it was worth every tear shed over that onion.
So there you have it, folks. My personal journey into the world of Squash Casseroles. It’s a tale of tears, laughter, and plenty of margarine. But most of all, it’s a tale of a dish that warms your heart as much as it does your stomach. And isn’t that what cooking is all about?
