You know how recipes from Grandmothers and church cookbooks are always the best? This is one of those that you're going to want to try! It's the perfect recipe for summer entertaining, since it's a great side for anything on the grill. And, if you happen to have a garden, here's another option to use up some of that delicious squash! We skip any other roll or bread when I fix this recipe since it's kind of a hybrid bread/veggie.
Growing up, my husband's family had dear friends that were basically family. They did life and even vacationed together, and my husband distinctly remembers a time of confusion when he discovered that they weren't actually grandparents, or even related to his family at all. This recipe is from that sweet lady, Cora, and has been a family favorite for years.
Here's what you'll need:
Cora's Squash Casserole:
1 package cornbread stuffing
3/4 cup butter, melted (I decrease to 1/2 c. and it's still perfectly delicious)
3 cups diced squash
1/2 cup chopped onion
1 can cream of chicken soup
3/4 cup grated cheddar cheese (I prefer sharp for this recipe)
1/2 cup sour cream
Dice the squash (peel and all!) and onion.
I prefer the squash and onions to be on the softer side rather than crunchy, so I give them a little head start in the microwave. I throw the squash, onion, and butter together in a microwave safe bowl, cover it with plastic wrap, and cook for 3-4 minutes, stirring half way through, until squash is fork-tender and butter is melted. This step is completely optional depending on your preference for how much the veggies are cooked.
Next, mix in remaining ingredients, reserving about 1/2 of the cornbread stuffing mix.
Spread mixture in a baking dish and sprinkle remaining stuffing mix on top.
Bake uncovered at 350 degrees for about 45 minutes, until top is golden brown and edges are bubbling.
I promise, this will be a hit at your next gathering... perfect to accompany your hamburgers and hot dogs for the 4th of July!
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This is one of my very favorite sides in the summer. I also add a carrot or two grated.
ReplyDeleteHave a great week.
This sounds like a winner for sure Jennifer!! Thank you - I'll be making this in the near future! We have friends like that - when our kids were small they would say things like, how are we related again? They are the family we chose for ourselves :)
ReplyDeleteA perfect Sunday evening meal, thanks so much for sharing!
ReplyDeleteAny kind of squash casserole is a favorite of mine.thank you for the recipe!
ReplyDeleteI just made a peanut butter cookie recipe from a 1981 church cookbook!
ReplyDeleteI bet they were scrumptious!
DeleteThis is a dish I'd never heard of until I moved to the South. My husband loves it and this looks so much like the version his grandmother makes (though pretty sure hers uses Cheez-its on the crust... no judgment). Will definitely have to try this!
ReplyDeleteCheez-its? Interesting! I'll have to try that sometime!
DeleteI love squash and zucchini ~ really any fresh veggie! This looks and sounds delish so thank you for sharing.
ReplyDeleteI'm not sure if you're aware, but we are encouraged to not use plastic wrap or containers in a microwave. Seems that food absorbs gasses, etc. from the plastic and can be harmful to one's health. I now use glass dishes and just cover with a paper towel. Just an fyi! :)
xo
Pat
Hi Jennifer! I make this recipe using a can of green beans and a can of corn with a Club cracker topping but, YAY!, now I know it's tasty with squash. I've got plenty of squash in the garden so I'll be making your version as soon as they're ripe! (And I'll be passing out the recipe when I "share" the boatloads of squash with the neighbors!)
ReplyDeleteYum! That sounds good too! I hope you like this version, wish I had some of that fresh squash! ;)
DeleteWe have used this recipe for YEARS....never found a better one! Thanks for sharing so others can enjoy it too. Sue
ReplyDeleteSimple and really good. . .. .added my spin on it with a few seasonings and of course bacon!!! :-D
ReplyDeleteOoh, that sounds really good!
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