As you can see, I forgot to snap my photo until after I'd sampled this!
This is an old recipe shared by a friend back when our boys were in Cub Scouts. My husband wasn't a fan of casseroles of any kind, so I didn't make it often.
I take shortcuts; use canned, drained carrots and the microwave to cook the squash and onions to speed up and simplify making this.
The original recipe calls for zucchini but I always use yellow crookneck squash. I think it would really be delicious if you used calabaza squash.
An entire stick of butter is too much so I used about 1/4 stick and it still turns out nice and crispy, brown on top.
This might just be a good way to incorporate some extra vegetables on your kid's plates.
Carrot – Squash Casserole
1 ½ cups cooked, sliced carrots
1 ½ lbs. squash, sliced and cooked
1 onion, diced
1 package cornbread stuffing mix
1 can Cream of Chicken soup
1 – 8 oz. carton sour cream
½ cup milk
1 stick butter, melted
Combine the soup, sour cream and milk in a small bowl. Set aside.
In a greased 2 quart casserole, layer ½ of the carrots, squash and onion.
Top with about ½ of the stuffing mix.
Pour ½ of the soup mixture over this layer.
Repeat layer again, reserving a little of the stuffing mix.
Top with remaining stuffing mix and drizzle with melted butter.
Bake at 350° for 30 minutes.