Yep. There is such a thing. When I was a kid, I wouldn’t touch squash unless it was fried. That gloppy, goopy stuff that my Mama called Stewed Squash was something to run from. As fast as my scrawny legs would take me! No way no how!
Same thing with pickled beets. Ick. The entire family tried to poke those nasty thing down me, but I resisted courageously and wouldn’t swallow. The question in my mind was always “WHY?!”. But my grandma and aunts and mother would slave away on growing the purple things. And then sweat over them to pickle them? Why???! (Just a thanks to my aunt who sent a BOX FULL of this stuff to me when my uncle came up to help with silage harvest! BB loves them!) Imagine my dismay when I discovered as a new mother that BEETS were actually on Gerber’s menu of veggies for the innocent little mouths scattered all over the USA!!! Again…WHY?!!!
But back to the squash..upon growing my own yellow summer squash many moons ago, I decided to try my hand at “stewing” them. Not the Family way though. Nope, I am a rebel. I “lightly” cooked the squash in my pressure cooker with some cut up onions. Actually, lots of onions. And finished it off with a good dollop of butter. OH MAN! I liked THIS stuff! Who. Knew?!
Then along came the microwave, and my squash finally found it’s rightful place. In less than 10 minutes, we can have sweet, semi-crunchy oniony squash that’s fit for a king. Or queen.
Flash forward about 20 years, and sweet Retta came into our lives…and our church. She came to her first church lunch with a new dish in hand…Squash Casserole! Truly a devout Baptist without question! Any Baptist church lady knows that casseroles will fix all of the ills of the world. And this one did. So, in honor is Miz Retta, here’s her recipe! (and also because I have LOTS of squash right now) I hope you love it as much as we do!
Retta’s Squash Casserole
1 cup sour cream
1 can Cream of Chicken or Mushroom soup
1 1/2 lbs. fresh yellow squash
2 large carrots (I usually cut up whatever I have, which is most likely a sack of little carrots. They add color and a nice crunch!)
1 large onion
1 package chicken dressing/stuffing mix (like Stove Top)
1/2 stick butter
Salt and pepper
Slice all veggies up into a covered casserole dish that is microwaveable. Add a splash of water as the squash will create moisture enough. And then some.
Cook in microwave w/lid on for about 8 mins. Stop and stir well. Cook another 5-10 mins. or until veggies start getting soft. You don’t want to completely cook them as that will be accomplished later. Carefully pour off liquid in the sink.
When the veggies are done, add sour cream and soup and mix well. Gently stir in half of the dressing mix and spoon into a buttered casserole dish. Spread evenly and top with remaining stuffing mix. Drizzle melted butter over the top and bake for 30 minutes at 350°.
I’ve had Non-Squash Eaters at my table. Many times. They will politely but hesitantly take a small spoon full of this casserole, declaring that they really don’t like squash. I smile and say that’s OK. And then they proceed to snarff every bite down like it was their last meal. Yahooo! Another victory for me!! I know. It’s not polite to gloat but still…
This casserole goes well with just about anything. I usually serve it with a non-casserole meat dish, like Chicken Fried Steak or meatballs/meatloaf or grilled steaks or a ham. Guaranteed hit anywhere you take it!