Yesterday, I decided to make a summer series out of the treasures sitting inside the family recipe box. I was looking for an envelope and rediscovered this little house filled with hand-written recipe cards, newspaper clippings and even type written (like, from a typewriter) recipes. First recipe up is a Summer Squash Casserole from the kitchen of family friend Wendy Morris. This recipe is quick and easy and provides a tremendous dinner.
- 2 pounds summer squash, sliced
- 1/2 onion, chopped
- 1 can of condensed cream of mushroom soup
- 1 cup sour cream
- 1-8 ounce package of seasoned stuffing mix
- 1/2 to 3/4 cup melted butter
- 1 shredded carrot
- salt and pepper, to taste
- Cook sliced squash and onion in boiling, salted water for 5 minutes.
- Drain thoroughly.
- In a separate bowl, combine soup and sour cream. Add salt and pepper to taste.
- Stir the shredded carrots into the soup and sour cream mixture.
- Fold the squash and onion in with carrots, soup and sour cream.
- In another bowl, combine the stuffing mix and butter until coated.
- Spread 1/2 the stuffing mix in the bottom of a casserole dish.
- Pour vegetable mixture on top, cover with the remaining stuffing mix.
- Back at 350 degrees F for 30-40 minutes. Serve.
Yum! Perfect dinner for early summer when the nights are still sort of cool. I promise I'll get better at food photography one of these days. Maybe I'll even garnish the plate.