GRANNY ANN'S SQUASH CASSEROLE

Granny Ann's Squash Casserole image

Provided by Beverly Griswold

Time 1h

Number Of Ingredients 8

6-to-8 medium yellow squash (sliced ~1/2" thick)
1 medium white onion (chopped)
1 pkg shredded carrots (8-10 ounces)
1 can(s) cream of chicken soup
1 c sour cream
1 pkg shredded sharp cheddar (16 ounces or more)
1 bag(s) herb seasoned stuffing (not cubed!)
1 stick unsalted butter

Steps:

1. Using a large pot with enough salted water to cover, bring squash, onion, & carrots to a boil. Simmer until squash is tender. (Don't let squash get mushy.) Drain all very well using a large colander.
2. Transfer squash mixture either back to empty pot or a large mixing bowl. Add cream of chicken soup, sour cream, & shredded cheese, and stir until well combined. You cheese lovers out there can add more shredded cheese here. I like sharp cheddar, but you can vary here as you desire.
3. Squash can get watery when cooked, so I like to stir in about a heaping cup (or so) of the herb stuffing to absorb some of the "juiciness". It also adds flavor to the mixture. (My sister sometimes adds a beaten egg to hold it all together, but I haven't found it necessary.)
4. Melt your stick of butter in a saucepan and add the remainder of the bag of stuffing mix. Stir until the butter evenly coats the stuffing.
5. Spread squash mixture into a greased 2-Qt. casserole dish and top with buttered stuffing mix. Bake at 350 degrees for 25-30 minutes, until bubbly and top is lightly browned. Remove from oven and enjoy! Serves a crowd--especially if you added larger amounts of squash, cheese, or stuffing.