To our family, this IS Squash Casserole. We love it. We look forward to every occasion where it’s invited to the table. Today it was invited to my Annual Thanksgiving Luncheon at the office. It was one of over 30 glorious dishes, all homemade, with love, by my second family. We are blessed.
This Summer Squash Casserole recipe was introduced to me by my mom-in-law. She and I share the same passion for this dish. We are not alone. She recognized early on that I was a Damn Yankee (one who moved South and was clearly staying…and by the by, I embrace every single aspect of it), and gave me my own copy of the Taste of Georgia cookbook many years ago. There are VI Squash Casserole recipes in this cookbook. We LOVE Squash Casserole III.
Even though the key ingredient is yellow ‘summer’ squash…this dish is always on our November Thanksgiving table. The fresh summer squash is what makes it special. I’ve ever so slightly adapted Squash Casserole III over the years.
Grated carrot, diced onion (which I microwave for a couple minutes to take the edge off), sour cream, cream of chicken soup, and our ‘house-adds’ …a little mayo, grated cheese, and fresh cracked pepper (and I omit the pimiento strips). The squash below is added to the ingredients above.
While squash is the signature ingredient, in true casserole fashion, the cornbread dressing-butter topping is quite special. Layered in a buttered casserole…dressing, squash mixture, dressing, squash mixture, lots more dressing. Bake at 350 for 30 minutes. Let stand as long as you can stand it…then just get happy. This casserole has the right level of yum combined with the freshness of the squash and the slight crunch of carrot.
- 4 cups fresh, cooked summer squash (about 4-lbs)
- 2 medium carrots, grated
- 1 medium onion, finely chopped and microwaved for 2 minutes
- 1 (10¾) oz. can cream of chicken soup
- 1 8-ounce sour cream
- ¼ cup mayo
- ½ cup grated cheese
- ½ tsp. freshly cracked pepper
- 1 stick butter, melted
- 1 8 oz package Pepperidge Farm cornbread dressing mix
- Preheat oven to 350 degrees.
- Cook squash until fork tender, then mash and drain well. Mix with carrots, onion, soup, sour cream, mayo, cheese, and pepper.
- Toss melted butter with dressing.
- Spread a thin layer of dressing in a buttered 9x13 casserole dish or equivalent. Alternate layers of squash mixture and dressing mixture, ending with a thick layer of dressing mixture on top.
- Bake at 350 degrees for 30 minutes. Allow to sit 5 minutes before serving.
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