From the recipe box #1.

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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.

Ingredients:

  • 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

Steps:

  1. Cook sliced squash and onion in boiling, salted water for 5 minutes.
  2. Drain thoroughly.
  3. In a separate bowl, combine soup and sour cream. Add salt and pepper to taste.
  4. Stir the shredded carrots into the soup and sour cream mixture.
  5. Fold the squash and onion in with carrots, soup and sour cream.
  6. In another bowl, combine the stuffing mix and butter until coated.
  7. Spread 1/2 the stuffing mix in the bottom of a casserole dish.
  8. Pour vegetable mixture on top, cover with the remaining stuffing mix.
  9. 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.