This is my mommy’s recipe, passed down from her dad’s mom. FUN! I love that recipes are something we “pass down” through generations. I had actually forgotten about this recipe until a few weekends ago. We went to Indiana with a couple and stayed with his parents house and had a great dinner with them. When I tried his mom’s squash casserole I was immediately reminded of my mom’s recipe. So crazy how a taste can bring back a memory (sappy, I know!). I called my mom the next day and had her send me the recipe and now I’m sharing it with you. I have only made a few changes.
Summer Squash Casserole
2 lbs yellow summer squash, sliced
1 medium onion, chopped
1 can reduced fat cream of chicken soup
1 c fat free sour cream
1 c shredded carrots
1 8oz package herb-seasoned stuffing mix
No calorie butter spray
In a sauce pan, cook the sliced squash and onion in boiling water for 7 minutes, then drain. In a bowl, combine cream of chicken soup and sour cream. Stir in shredded carrots, then fold in squash.
Spray a 12 X 71/2 baking dish with non stick spray. Spread half of the stuffing mix on the bottom of the dish. Spoon in the vegetable mixture then top with remaining stuffing. Spray the top of the casserole with butter spray so it will brown better. Bake at 350 degrees for about 25-30 minutes.
*You may prefer to add pepper to the breadcrumbs, but I find that with the can of soup, no extra salt needs to be added.