Well as you probably can guess by this pic I am definitely a squash lover. In fact, I would prefer to eat squash rather than eat a steak.....As a child, the first things gone on my plate would be the veggies, then the meat or poultry would sit there being tossed from side to side in my plate while I'd contemplate whether or not I would attempt to eat it....Most other children would eat their meats then toss their veggies side to side. I was different and that's okay! It takes all kinds to make the world go round.... ;)
I love squash all year round, but most would think about it more when the Fall season arrives, especially during the Thanksgiving holiday. Having come from the New England area, maybe it was just a New England thing? Just seems like I saw more then, than any other time of the year.
With my typical New Englander sense of thinking, children are heading back to school so our Fall Harvest will be right around the corner sporting all the colors and species of pumpkins and squash at the local produce stands and orchards. All this plus, Mother Nature in all her glory and splendor makes her scenic spectacular color debut with her crimsons, gold, burgundy and whatever other colors she chooses to throw into the fold. What a truly fabulous present for us to enjoy!
So with this being said I now hope your in the mood to enjoy a great Fall Squash Casserole! For you meat lovers, try adding some chicken or turkey to this recipe. You can even add crumbled bacon to make it even more palette pleasing.
SQUASH CASSEROLE
Ingredients:
- 3 lbs. yellow squash, sliced
- 1 lb. zucchini, sliced
- 3 medium onions, sliced
- 4 large carrots, grated
- 4-8 oz. pimentos (jar)
- 1 or 2 cans sliced water chestnuts
- 2 cans cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups crushed reduced fat Ritz or Townhouse crackers
- 6-8 oz box of seasoned stuffing
- Pam spray
- 1/4 cup melted margarine
- 1 1/2 tsp. black pepper
- 1 tsp. salt
- 1-2 cups grated sharp cheddar or cheddar/jack cheese
Directions:
Preheat over to 350 degrees F.
Slice the squash, zucchini, and onions and place in a large pot with enough water to fill the post halfway. Add one teaspoon salt. Bring to boil for about 5 minutes. You can cook them more or less depending upon desired consistency. I like mine a bit firmer since they will finish cooking in the oven later. Drain all liquids. (I keep mine and use it for a vegetable soup base)
Spray 9 by 13 inch baking dish with Pam. Line pan with about one inch of stuffing mix. Melt margarine and drizzle over stuffing mix. I like to take about a full handful of the stuffing and add it directly to the squash mix for added texture. I also omit the margarine to cut down on calories and fat.
In a mixing bowl add the cream of chicken soup, sour cream, mayonnaise, pimentos, carrots, handful of stuffing mix, black pepper, and water chestnuts. Mix together. Add squash, zucchini and onions, blend gently.
Pour entire mixture over stuffing in the pan. Spread evenly, Top with shredded cheese and remaining crushed crackers.
Bake for 45 minutes to 1 hour. Let stand 5 minutes before serving.
You can make this healthier by omitting the margarine, using reduced fat crackers, sour cream, and mayonnaise, and using fat free/sodium reduced cream of chicken soup.
| Servings: | 12 |
| Time: | 30 Minutes Preparation Time 45 Minutes Cooking Time |
