Saturday, May 8, 2010

Sqoosh cosserule

This is like...my favorite food on the planet. Second to spinach quiche or pumpkin pie. Found it on southernfood.about.com

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 2 pounds squash thickly sliced (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1/4 cup butter
  • 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)

Preparation:

Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Makes 6 servings.

For the love of babby jeebus, use pattypan/starburst/summer star squash. Its so amazingly kickass.

YOU MUST EAT IT! Feed yer offspring!

1 comment:

  1. You should try adding a pound of shredded chedder on occasion. That is amazing. You can make the same casserole with frozen hashbrown potatoes and nix the stuffing and mushrooms and more cheese and that is excellent too.

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