Foodie Blogroll

Friday, October 29, 2010

Summer Squash Casserole

The local summer squash has been looking very good lately, and my daughter actually asked for some summer squash (she usually avoids zucchini). Then I remembered this casserole that my mother in law made us when we were in Michigan visiting them. The live on a dairy farm and My FIL always has a large garden going. Maranda has been able to pick fresh raspberries (her favorite) ever since she could remember. She was also able to see how the squash (both summer and zucchini) grew, she got to pick apples, grapes, strawberries, and carrots, green beans, and many more depending on what time of year we visit. I even went out with her to dig up some potatoes, she wasn't into getting her hands dirty for that!

Maybe some corn...she is out standing in a corn field...don't get lost! She was real little here.

She a little older in this one. Mmm... raspberries right off the bush. She would ask for a bowl to put the berries in, but she would come back and it would be empty. She ate them all! :D
Have you ever had sugar snap peas fresh from the garden? Nothing better!

Her dad wanted a picture of her on the tractor, she couldn't reach the pedals yet to plow the field!
I think I have some more photos when she was in between these too ages. I might not of scanned them yet! Later...
Back to the recipe! This is what I had to go by(note the cow, she has a lot of cow things). It seems the recipe is from Wade's Aunt Myla. You know how some of these old or I should say "classic" recipes are. I will type just what it says, and then tell you what I did!

Boil 10 minutes: 2 small (ok I'm not sure what it says here I think it says small) sliced, with
1 tsp salt
1/2 med onion
1/2 cup grated carrots
Brown: 1 pound ground beef
Add: 1 can cream of mushroom soup
1 cup sour cream (I used low fat)
Place: squash mixture on bottom of casserole dish, spread meat over top.
melt: 1/2 cup oleo
Add: 1 package instant stuffing mix & spices
Spread: over meat mixture
Bake at 325 degrees to brown topping.
I used two zucchini and 2 summer squash and sliced them. I didn't boil them first because my husband doesn't like the squash mushy. I figured it would cook just right with out the boil. Since the carrots are shredded they will cook in a short time too.
I used ground chicken instead of beef, and brown the onions (I like to use shallots) with the meat. I just used a vegetable peeler to shred the carrots. I did use Campbell cream of chicken soup, the low sodium one.
I used Stove Stop whole wheat stuffing and seasoning. I also added some of my Bonne Herbes blend on the squash, and I used butter instead of oleo, but used less than 1/2 cup. Baked for about 25-30 minutes. Until the top is browned and the squash is tender.

This is my kind of comfort food. Healthy, but with a little butter and stuffing thrown in!

Everyone was happy and ate it! I was lucky to have some leftovers for lunch!
Happy Friday! See you on Sunday for Tailgating time! Maybe I'll bring this along!

Tailgating Time
Pot Luck Friday