This is a variation on the old standby squash casserole. You know, the stuffing-condensed-soup-and-sour-cream classic recipe that’s in pretty much every “down home” cook’s recipe file. It’s always been one of my favorite comfort foods.

When I first set up house on my own, I made sure I got a copy of the recipe from my mom… then I ended up married to a guy who didn’t care for yellow squash. The nerve! I resigned myself to only feasting on my favorite casserole only when we went to visit my folks at holidays.

Anyway, fast forward a few years and I decided to introduce our toddler son to my favorite squash casserole. For his sake, I decided to puree the squash (easy-peasy with a food processor) and eliminated any added salt. To make up for the “missing” salt, I added a bit of poultry seasoning for flavor.

And come to find out, once I did that, my husband thought it was pretty tasty, too! Who knew? Now, it’s one of his favorites, as well.

Ingredients

• 2 lb. yellow squash, sliced or cubed
• 1 med. onion, thick sliced
• 1 T butter, melted
• 1 can cream of chicken or cream of celery condensed soup, undiluted
• 1 cup sour cream (regular or light)
• 1 tsp Watkins poultry seasoning
• 1 stick butter, melted
• 1 8-oz bag (4 cups) herb-seasoned stuffing

Instructions

Cook squash and onion in boiling water until tender and onion is translucent. Drain and place in bowl of food processor equipped with chopper blade. Add one tablespoon melted butter, sour cream, condensed soup and poultry seasoning to food processor bowl. Cover and process until the squash has reached desired texture and ingredients are thoroughly mixed.

(If you don’t have a food processor, a blender will work well, too, but you may have to process in multiple batches and mix by hand when done.)

Pour one stick of melted butter over herb-seasoned stuffing. Stir to mix thoroughly.

Stir squash mixture together with three cups of stuffing mixture and spread evenly in large casserole dish. Spread remaining stuffing mixture evenly across the top. Bake at 375 degrees F for 30 minutes. For best results, let stand for a few minutes before serving.

Time saving tip: can be prepared ahead of time and refrigerated or frozen until needed. Simply combine all ingredients without the final baking. Thaw (if necessary) then bake at 375 degrees F for approximately 45 minutes before serving.

Copyright © Diane Aull. All rights reserved.

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