Prep 20 mins
Cook 35 mins
This dish has been a staple on Thanksgiving for as long as I can remember. I don't remember my mom making squash any other way. I just know that when I tried it as a child for the first time I remember how delicious it was. A Thanksgiving without it is not a real Thanksgiving at my house. Other's have tried to duplicate it and failed. There is only one way to make it and this is it. Don't substitute or change anything, follow the directions to a "T". Enjoy!
- 946.36 ml yellow squash (sliced)
- 2 carrots (grated)
- 1 small onion (chopped)
- 226.79 g cornbread stuffing mix (Pepperidge Farms)
- 425.24 g can cream of chicken soup
- 118.29 ml butter
- 118.29 ml sour cream
- black pepper
- Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
- Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
- Spread other half on the bottom of the casserole.
- Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
- Add to casserole dish and then top with remaining cornbread topping.
- Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
Nov. 30, 2008 Served for the first time this Thanksgiving and my guests asked for the recipe. It's good. easy, and presents very well. Leftovers are great, too.
This was good but missing something. I would make it again with garlic and I think adding crisp bacon to it would be yummy. Of course, everything is better with bacon! The squash was declicious. With a few spices, it would be WOW! Thanks for sharing a good recipe.
EXCELLENT vegetable dish! This is one of my favorite ways to prepare squash and I am sure we will have it again and again. The herbed stuffing make the flavors of this dish. Even leftovers are delicious! Thanks for sharing this recipe! Prepared as a participant in the Spring 2008 PAC Event.