Nana's Squash Casserole Recipe

Squash isn't our enemy, y'all!

When Daddy and I first started dating it was a bit of a shock to my system to eat dinner at his house.  Nana has always been a phenomenal cook, but for the longest time I was a fairly picky eater, I know such a shock.  Green beans aren't even an option for me and I didn't go near things like squash or butter beans, much less something called a purple hull pea!?

Thankfully they wore me down and I grew to love some of their southern staples. I have especially enjoyed adding Nana's Squash Casserole recipe to my collection.  In true Teresa fashion I have made some *very* slight modifications over the years.  I am including a photo of Nana's recipe that is printed in the St. Francis cookbook.  Nana worked at St. Francis as a pharmacist.

This is one of those dishes that isn't at all what you think it will be and is truly a crowd pleaser at the Holidays.  I am so glad I tried it all those years ago and I hope one day y'all will as well!

Squash Casserole

Ingredients

• 8 medium yellow squash sliced and then halved
• 1 yellow onion diced
• 1 can cream of chicken soup
• 2 cups of shredded sharp cheese - divided
• 1 1/2 cups of sour cream
• 1 stick of salted butter - divided
• 2 small boxes of stove top stuffing mix (chicken or herb flavor)
• Salt and Pepper to taste

Directions

• Preheat oven to 375°
• In a heavy skillet, melt 1/2 stick of butter and allow to almost brown
• Add in onion and squash and saute on medium-high heat until onion and squash are tender and begin to caramelize
• In a large bowl mix the sauteed vegetables, cream of chicken soup, 1 1/2 cups of cheese, sour cream and contents of one box of stuffing mix, stir gently to combine
• Spray a large casserole dish and pour in squash mixture
• Melt remaining butter and mix with contents of second box of stuffing
• Top squash mixture with buttery stuffing mix 
• Sprinkle remaining cheese on top
• Bake in oven for 30 minutes or until golden brown

​
​Love,