One of my favorite things about spring and summer is the fresh vegetables from the garden. Last year we had one squash plant in our small garden but it seemed like it was on steroids! Each day for weeks we had 2-3 squash from this one plant. After sharing with the neighbors and cooking fresh squash every way I knew how, we were finally squashed out!
Not wanting the squash to go to waste, I took some carrots from the garden and an onion and created the base for my favorite squash casserole to freeze.
Here’s my recipe for Squash Casserole:
- 1 1/2 pounds of squash, sliced
- 1 onion, diced
- 2 carrots, diced
- 1/2 stick butter, melted
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 1 can cream of chicken soup
- 1 bag of Pepperidge Farm dressing
- Salt and pepper to taste
Cook the squash, onions and carrots in water until tender. At this point, you can drain the mixture and place it in a quart freezer bag to freeze or continue on with the recipe.
If squash mixture is frozen, thaw and warm in the microwave for a few seconds just to aid in the mixing process. Add butter, salt and pepper, soup, cheese, sour cream and 3/4 of the stuffing. Mix together well. Place in large casserole dish. Sprinkle the remaining stuffing on top. Bake at 350 for 40 minutes.
This is a simple way to enjoy fresh veggies year round!
Keep tabs on all the hottest deals by subscribing to our FREE daily newsletter and follow us on Facebook! Looking for more coupons? Check out our Coupon Database or visit Coupons.com, Red Plum and Coupon Network! This post may contain affiliate links.
This sounds good! Thanks for sharing the recipe!
You said this does freeze well? Does the squash get watery when you thaw out?
Can’t wait to try with all our squash crop this year!
Oh I see now. If I freeze I do the first part only. Thanks!