2 or 3 cups of squash, sliced and cooked (boil in water for 10-15 minutes)
2 carrots, grated
4 or 5 green onions/scallions, chopped
1/4 cup of flour
1 can of mushroom soup
1 8 0z. container of sour cream
1/2 cup seasoned dressing
a few pats of butter
teaspoon of cayenne pepper
teaspoon of nutmeg, freshly grated
salt & pepper to taste
Preheat oven to 350 F.
In medium to large-sized bowl mix sour cream and cream of mushroom soup together. Add eggs and mix well. Add 1/4 cup of flour. Then add onions and carrots and mix well. Add cayenne, nutmeg, salt, and pepper. Mix. Once squash is cooked, drain water and mash squash to a pulp. Drain. Add squash to mixture.
Cover top of casserole with seasoned dressing. I use the dressing by Pepperidge Farms, I think. Arrange pats of butter on top of dressing. Sprinkle top with paprika.
Bake in oven for 30-40 minutes.
**I added 1/4 cup of flour because I thought the casserole might be too wet. And meant to add about 1/4 or 1/2 cup of freshly grated Parmesan cheese, but forgot to do so.
**The pepper I used is a mixture of four kinds of peppercorns.
This is a semi-healthy way to use up all the summer squash gardeners bestow upon you. I like my squash best dredged in cornmeal and fried in butter, which is the way I learned to prepare most vegetables, but sticking to a traditional southern-fried diet clogs the arteries. And other stuff, too.
Now what to do with zucchinis? Zucchini casserole?
This recipe is based on the one that my sister-in-law, Aleda shared with me. Her recipe is a super-secret-passed-down-through-the-generations type of thing. But I always make any recipe my own, so I'm fine with sharing my summer squash recipe. Ian ate two servings of it, and usually he bypasses veggies that aren't beans or potatoes. Having his stamp of approval is great.
Actually made two casseroles, one big and one small. The small one is for Jim, my riding instructor. It's his garden from which we've eaten this summer. His generosity with cucumbers, onions, beans, squash, zucchini, and tomatoes is so appreciated that I wanted to give some squash back to him. If my summer squash experiment had not worked out so well, then he'd not be getting any at all. Food as thanks is my favorite gift to give.