Friday, September 18, 2020

Carrot - Squash Casserole


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.

Calabaza japonesa por kilo | Superama a domicilio

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.


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