Summer Squash Supreme
There always seems to be an abundance of summer squash once the early harvest starts coming in and after awhile you may just begin to wonder what to do with it all. You can always put it in a basket and put a "Free" sign on it, give it to your local food shelter or you can make this really delicious casserole. It is really good and one you can take to your next "pot luck" an no one will groan because it is "more summer squash." Vegetarians, unless they are vegan will also really enjoy this. It does contain dairy.
SUMMER SQUASH SUPREME
Preheat oven to 350 degrees
You will need 1 pkg. seasoned stuffing mix to make this
In a small bowl combine
1 – 10.5 oz can Cream of mushroom condensed soup (do not dilute)
1/2 cup sour cream
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped onion
Mix well to combine
Lightly butter a 9” x 13” glass baking dish Sprinkle 1/2 the package of dry stuffing mix in the bottom of the casserole and spread evenly; set aside
Wash, pat dry and slice crosswise about 1/2 inch thick
4 medium yellow summer squash
Sprinkle lightly with salt and pepper
Layer about 1/2 the squash slices over the top of the stuffing mix in baking dish
Spread about 1/2 the soup mixture over the top and repeat with the remaining
squash and soup mixture.
Sprinkle remaining stuffing mix
Sprinkle 2Tbsp. chopped fresh parsley over the top and drizzle
2 Tbsp. butter melted over all
Bake 350 degrees for 25-35 minutes or until done; is bubbly and the top of your casserole is a light golden brown. Cover for the first 15 minutes baking time and then remove cover and continue baking until done. Remove from oven. Cool slightly before serving.