It’s the end of summer and I bet you’re wondering what to do with all of that squash? I have an idea! Make a squash casserole. I promise you’ll like it and it’s a great way to use up some of that squash you have in the fridge. I just bought a bunch of squash from the farmer’s market and I was trying to think about what to do with it, besides fry it (my favorite) and I remembered this recipe.
It’s been so long since I made a squash casserole that my kids didn’t think they’d ever had it. That’s way too long to go without making one, so I decided that I would definitely make it. This recipe is based on an old recipe I had found years ago in a vintage church cookbook that was given to me as a wedding present. Those are some of the best wedding presents! It took me a while to find it, but I finally did and I’m so glad. It was just like I remembered, comforting and yummy!
This recipe uses only a few ingredients and you probably already have most of them in your pantry. I think I might even take this to our next church picnic! I used my Pioneer Woman baking dish and it’s a 5.5″ x 8″ dish, which makes a thinner casserole. If you would like it to be a bit thicker, I suggest a smaller baking dish. You may have to adjust your baking time for a few minutes if it’s thicker. You will also have to adjust your servings since each serving will be thicker.
This is an old fashioned, southern, squash casserole recipe. It's very easy to make and it's a great way to use up all that squash from the garden or farmer's market.
- 4 cups Squash Thinly sliced
- 1 cup Onion Thinly sliced
- 1 Egg
- 1 can Cream of Chicken Soup
- 4 tbsp Butter
- 1/4 tsp Pepper
- 2 cups Stuffing I used Pepperidge Farms Herb Stuffing
- 1/2 tsp Salt
Preheat oven to 350 degrees. Thinly slice an onion and squash and put in a pot, cover with water a few dashes of salt. Bring to a boil and cook till tender. Drain and put in a medium-sized bowl. In a separate bowl melt butter and mix with stuffing. In the bowl with the squash and onions add egg, pepper, salt, 3/4 cup of the stuffing mixture and soup. Stir till combined. Spray a baking dish with non-stick spray. Sprinkle a little of the stuffing on the bottom of the baking dish, just enough to cover it, but don't make it too deep, you'll need the rest for the top. Pour squash mixture over the stuffing and top generously with the rest of the stuffing. Bake at 350 degrees for 30 minutes or until bubbly.
I hope you enjoy this as much as our family did. It’s a great way to get kids to try squash in a different way since it’s soft and somewhat hidden. It makes a great side dish for just about anything. Enjoy!