Summer Squash Casserole

OK...so summer is over. But even though we can't get fresh yellow crookneck squash at the farmers market (or out of your own garden, you overachiever), that's no reason to stop eating veggies. In this day and time, you can get fresh (even organic) vegetables year-round. So hit the grocery and make this casserole anytime you want. Thumb your nose at Mother Nature. We're having squash...even in January.


With the stuffing mix angle, you could even stir things up and serve this as a part of your Thanksgiving feast!


(Note: Use fat-free, low-sodium soup and fat-free sour cream and this casserole is pretty healthy...except for that pesky stick of butter.)


Summer Squash Casserole
From Southern Living magazine.
Serves 8-12.


1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted

Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.