When we would go to my grandparents' house for any holiday, there was one dish that I expected to have...squash casserole. Christmas was the only time I got this dish and it was one of my favorites...as casseroles go, it still is! Well, since my grandparents have died, we now must carry on this Christmas casserole tradition. We have modified the recipe just a bit because it seems that you really don't need all of the creamy mixture that it calls for. I usually make the whole thing and then stir in what I need. The recipe contains squash and carrots, so, despite the extras added to it, it is perfect for Sweetnick's ARF-Five-A-Day Tuesday. Go by her site and check out the other entries. I hope that you enjoy this and find your own family traditions to carry on through the years!
Papa's Squash Supreme
2 lb boiled squash (fresh is best but frozen can definitely be used)
2 T grated onion
2 carrots, grated (we used about 10 baby carrots)
1 can cream of chicken soup (we always use 98% fat free)
1 cup sour cream (you can use light but don't use fat free)
1 8 oz pack herb seasoned stuffing
1 stick margarine, melted
Combine squash, onion, and carrot. Blend soup and sour cream. Stir the amount you need into squash mixture. Toss together stuffing and margarine. Pour half stuffing into shallow 3 qt. baking dish (we also use 13 X 9 sometimes). Pour squash mixture over stuffing layer. Top with remaining stuffing. Bake at 375 degrees F for 30 minutes.