Recipe Train

Gardens are bearing fruit, and it will soon be time to start wondering again why you planted so many zucchinis! Here comes Pam Vieselmeyer’s delicious summer squash casserole to the rescue. “It’s extremely quick and easy to put together,” said Vieselmeyer, adding that it can be used as either a main dish or a side.

Summer Squash Casserole

2 pounds (6 cups) zucchini and/or yellow summer squash, peeled and diced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
8 ounces herb stuffing
1/2 cup melted butter
*Optional: 1/2 pound ground sausage, browned.

Preheat oven to 350 degrees.
In a large sauce pan or kettle, boil squash and onion in salted water for about 5 minutes. Drain.
Add soup, sour cream, carrot and, if desired, sausage to cooked squash and combine.
In a separate bowl, mix stuffing with 1/2 cup melted butter.
In a 9x13 greased pan, layer half the stuffing mixture, the squash mixture and then the rest of the stuffing. Bake for 25-30 minutes.

Next stop on the recipe train: Sandy Einspahr’s Sea Breeze Salad
Chugga chugga chew chew!