You know how recipes from Grandmothers and church cookbooks are always the best? This is one of those that you're going to want to try! It's the perfect recipe for summer entertaining, since it's a great side for anything on the grill. And, if you happen to have a garden, here's another option to use up some of that delicious squash! We skip any other roll or bread when I fix this recipe since it's kind of a hybrid bread/veggie.
Growing up, my husband's family had dear friends that were basically family. They did life and even vacationed together, and my husband distinctly remembers a time of confusion when he discovered that they weren't actually grandparents, or even related to his family at all. This recipe is from that sweet lady, Cora, and has been a family favorite for years.
Here's what you'll need:
Cora's Squash Casserole:
1 package cornbread stuffing
3/4 cup butter, melted (I decrease to 1/2 c. and it's still perfectly delicious)
3 cups diced squash
1/2 cup chopped onion
1 can cream of chicken soup
3/4 cup grated cheddar cheese (I prefer sharp for this recipe)
1/2 cup sour cream
Dice the squash (peel and all!) and onion.
I prefer the squash and onions to be on the softer side rather than crunchy, so I give them a little head start in the microwave. I throw the squash, onion, and butter together in a microwave safe bowl, cover it with plastic wrap, and cook for 3-4 minutes, stirring half way through, until squash is fork-tender and butter is melted. This step is completely optional depending on your preference for how much the veggies are cooked.
Next, mix in remaining ingredients, reserving about 1/2 of the cornbread stuffing mix.
Spread mixture in a baking dish and sprinkle remaining stuffing mix on top.
Bake uncovered at 350 degrees for about 45 minutes, until top is golden brown and edges are bubbling.
I promise, this will be a hit at your next gathering... perfect to accompany your hamburgers and hot dogs for the 4th of July!