Easy Zucchini and Summer Squash Casserole
Wow! Is this ever good! And it’s a great way to use up those surplus yellow squash and zucchini from your garden. A friend got this recipe from an elderly gentleman and passed it along to me. It’s easy to make and quite delicious.
Be sure to select small squashes as they will have fewer seeds. Avoid large woody squashes which to me have less flavor and tough skins.
• 2 or 3 small yellow summer squash
• 2 or 3 small green zucchini squash
• 1 medium yellow onion chopped
• 3 tablespoons of butter or margarine
• pepper to taste
• 1 can cream of chicken soup
• 1 16 oz. container of sour cream
• 1 bag Pepperidge Farm or similar dry herb stuffing mix.
Cut the squashes in half longwise. Cut each section into ½ inch thick slices. Melt the butter or margarine in a frying pan and add the onion. When the onion begins to soften a bit, add the squash and season with pepper to taste. (I don’t add salt as sometimes the stuffing mix is a bit salty.) Saute the onion and squash until the squash is tender but not mushy. Remove from the heat.
Combine the cream of chicken soup and sour cream in a bowl. Add the squash and onion mixture and mix gently. Sprinkle enough of the dry stuffing mix in the bottom of a 3 inch deep baking pan to coat. Add the squash mixture.
Bake in a 350 degree oven for about 30 minutes or until the casserole begins to bubble. Sprinkle the top with another layer of the stuffing mix, dot with butter, and continue baking for an additional 15 minutes or so until the top browns and the casserole is heated through and bubbling.
By Florence Dove