Friday, June 4, 2010

Squash Casserole

My mother's family published two cookbooks about 25 years ago. This recipe was submitted by my Great Uncle Henry. This is one of my all time favorite recipes and this is the perfect season with all the squash being perfectly ripe (but frozen squash will work too!) Even my picky hubby will eat this!

Uncle Henry's Squash Casserole

3 c. cooked squash, mashed (about 1 1/2 lbs)
2 T. butter
2 1/2 c. plus 1 c. cornbread, crumbled
1 med. onion chopped
1 grated carrot, optional
8 oz. sour cream
1 can cream chicken soup
salt and pepper to taste

Cook squash until done; drain and put in a bowl. Stir in remaining ingredients and mix well. Put into a large casserole dish and bake at 350 degrees for 30 minutes. Comes out a lot like cornbread dressing.

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