78. Summer Squash Casserole

From 2008 Southern Living Annual Recipes

For Thanksgiving, my parents make the turkey and dressing, and my sister and I cook the rest of the side dishes and desserts.

My family has been great testers of the recipes I've been making for this challenge all year...but my sister was quick to point out that she wanted me to make "real" green bean casserole for the holiday.

So, since squash casserole isn't a staple of our Thanksgiving dinner, I decided to experiment with this dish. While the squash mixture was good, we weren't fans of the stuffing topping. The herb seasoning was just too overpowering. That said, I think this would be fantastic with crushed Ritz crackers on top.

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.