Herb Stuffing Squash Casserole!

With all of the summer squash everyone has right now, I thought a recipe to use some of it up might be good.  I have been making this squash casserole for probably thirty years.  `It's one of those dishes that people expect for holiday meals whether they come to my house or I am bringing a dish to theirs.  If I don't make it for some reason, they will ask...where's your squash casserole. 

The other thing about this casserole is that people who don't even normally eat squash love this.  I think it's because the squash gets cooked down and then mashed and mixed so well with other ingredients that the texture of squash is no longer present...lol.    My husband's family are particularly fond of this dish.   Here is what you will need to make it:

4 cups cooked yellow squash (3 or 4 good medium sized yellow squash)
1 medium size onion
3 cups herb stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese (I prefer Velveeta)
4 Tbs. butter (half for squash mixture, half to dot the top)
1/2 tsp pepper
1/2 tsp. seasoned salt

Yellow squash (this doesn't work well with frozen, needs to be fresh), cream of chicken soup, sour cream, any type herb stuffing mix, onion, butter, and Velveeta cheese, salt, pepper, seasoned salt.

Slice the squash and chop the onion and place in salted water to cover.  Cook until it is fork tender.  Drain well in a colander and return to your pan.  Add the butter, pepper and seasoned salt.

With a potato masher mash the squash and onion really well.  There shouldn't be any big hunks left.  You can also use an electric mixer or a hand mixer for this, just be sure not to liquefy it totally.  It needs a little texture left.

Add sour cream and cream of chicken soup and mix those in. 

Stir in 2 cups of the herb stuffing mixture and pour 

into a 2 quart casserole that has been sprayed with nonstick spray. Reserve the other cup for the topping.  You can use any type of stuffing mix you prefer as long as you get the one with the herb flavoring.  I have used Pepperidge Farm and Stove Top and they both work well. 

Sprinkle the top with cheese.  I prefer Velveeta for this, but you can use cheddar also.

Sprinkle the top with the other cup of stuffing mix and dot with the remainder of butter.  Place in a preheated 350 degree oven for 30 to 35 minutes. it should be just starting to brown a little on top.

This casserole is perfect for holiday meals or in the fall when the weather cools, but I also make it when squash is in season and abundant.

 In the summer when fresh vegetables are plentiful and so good, I can eat this with some fresh green beans and sliced tomatoes and never miss having meat.  Of course, the guys I cook for don't go for the vegetarian menus.