Way back in the dark ages, when I was preparing to get married, my grandmother threw a bridal shower for me. It was a fancy affair held in the community center of her apartment complex. She invited my aunts and cousins, mother and sisters, coworkers, Sparky’s mother and sisters along with a few of her friends, my friends, my mother’s friends, and of course Sparky’s mother’s friends. It was a well attended event. (At that point in time, my oldest cousin had married and emigrated to Israel, the next oldest had eloped and was living in New Mexico. I became the first granddaughter to afford her the opportunity to “do it up right”.)
The whole point however is that one of the things that all attendees were asked to do was bring a recipe to be placed in a recipe box. Many did. I reorganized my recipes this last year and weeded out some of the weird and undesirable ones. Including my MIL’s Three Bean Salad recipe that no one wants. I am still uncertain if that was a passive-aggressive move but currently I hold a favored position in Sparky’s family. Nevertheless, one recipe made the cut – Summer Squash Casserole from the kitchen of Monica Yost.
I have no idea who she is/was. I’m thinking she was a friend of my MIL, possibly a coworker. I tried to find her on the internet. All of the names that came up are much too young to be this Monica. I queried my MIL but she is having a few memory issues and couldn’t recall anyone with that name. Sparky seems to think the name is familiar. I’d really like to thank her – 38 years after the fact.
We’ve had a bumper crop of summer squash. Sparky has been struggling to keep up. He had been preparing the squash by slicing it into 1/4th inch wheels, quartering them and then cooking them in a little oil in a skillet then pouring a can of stewed tomatoes in and mixing it up. As an alternative he’s been adding a jar of spaghetti sauce. But that gets old fast. So here is the recipe with photos!
Summer Squash Casserole
2 summer squash (~ 2 – 4 pounds)
1 medium onion chopped
1 can cream of chicken
1 cup sour cream
1 cup shredded carrot
pepper to taste
1 8 oz package of stuffing mix (preseasoned)
1/2 c. melted butter
Wash and cut the squash into 1/4″ wheels and quarter the larger slices. Place the squash and onion into a skillet and saute in olive oil until tender and translucent.
In a large bowl combine soup, sour cream, pepper and carrot. Add cooked squash and onion and stir gently to mix. In a separate bowl mix the stuffing with the melted butter. Stir well to coat the the bread chunks. In a 9 x 9 inch glass baking dish place half the stuffing and spread to cover the bottom of the pan.
Spoon the squash mix into the baking pan and sprinkle the other half of the stuffing mix on the top.
Bake at 350 degrees Fahrenheit for 30 – 40 minutes until hot and bubbling.
Serves 6 – 9 depending on the size of the servings.
The review from Sparky was that it was very tasty (that is high praise at our house) and that I should make it again before the harvest is over. We have one more in the refrigerator and it appears that there are at least 3 more to harvest in the next couple of days…