I can remember my mom making this dish in the summertime growing up with fresh squash from a friend’s garden. (We got them from friends because my mom is just now getting a green thumb-no offense mom!) It has such a summery feel and a savory flavor. I thought it would go perfectly with the cobb burgers I made this past weekend, and it did! It’s super fresh and has that buttery golden crunch on the top from the stuffing. (I sound like Giada here-haha!)
Squash Casserole
Ingredients
2 1/2 lbs. summer squash (about 4-5 small to medium squash)
2 tbsp. pimento
1 lg. grated carrot
1 small chopped onion
1/2 pint of sour cream (I used fat free)
1 can cream of chicken soup
1 stick margarine (I used light margarine)
1 pkg. Pepperidge Farm Stuffing (I used the great value cornbread stuffing brand-tasted great!)
1/4 tsp. salt
1/4 tsp. ground black pepper
Directions
Preheat oven to 350 degrees. Place squash in pot and fill half way up with water. Bring squash up to boil until it becomes soft. Drain and sprinkle with salt and pepper-add more to taste. Mix pimento, carrots, onion, sour cream, and cream of chicken soup with squash. Meanwhile, melt the margarine and mix with the dressing mix. Spray large pyrex dish with non fat cooking spray, spread 1/2 the dressing mix over the bottom. Spread the squash evenly over the dressing layer. Top with remaining dressing. Bake for 30 minutes or until golden brown and bubbly.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
I think I will send Burt to the farmer’s market Saturday for squash. That sounds yummy!
Love ya,
L
Looks and sounds wonderful…and a great way to use squash!
Made the squash casserole. Yummy! I am actually eating the leftovers now. Now what about those sweet potato fries? Are those homemade?