Cooking web notes

During the summertime, we enjoy harvesting fresh yellow summer squash from our garden. Once I have it picked, I like to use it up within 3-4 days. If you like sqaush, I recommend this easy casserole recipe.

Summer Squash Casserole

6 cups yellow squash, chopped
1/4 cup onion, finely chopped
1 can cream of chicken soup
1 cup sour cream
1 cup carrots, thinly sliced
1 package chicken stove-top stuffing mix
1 stick butter or margarine

Melt margarine and pour over bread crumbs from the package of stuffing mix. Set aside. Boil the squash and onion in salted water for 5 minutes and then drain. In a large mixing bowl, mix squash mixture, seasoning packet from the stuffing mix and all other ingredients (except for the buttered bread crumbs) together until well combined. Spread half of the buttered bread crumbs in the bottom of a large casserole dish. Put squash mix over the crumbs and then spread the rest of the crumbs on top.

Bake in a preheated 350 degree oven for 30 minutes. You can actually make the casserole up ahead of time (uncooked) and refrigerate. Then the next day, just pop it into the oven.