Is there anything more southern than a squash casserole?! No church potluck would be complete without one. Roasted vegetables are delicious, and fresh salads make the world go around, but sometimes, you just long for an old fashioned casserole, with its rich, creamy center and crusty, buttery topping crumbs. This is my favorite recipe, torn from Southern Living magazine nearly ten years ago, and adapted to my own liking. It is the perfect accompaniment to a dinner of grilled chicken, fresh green beans, and thickly sliced, vine ripened tomatoes. If you live in the north, give this squash casserole a try and see what all the stir is about, south of the Mason-Dixon line.

Squash Casserole

1 1/2 lb. yellow squash (about four medium)

1 lb. zucchini (four small)

1/2 large sweet onion, diced

1 c. grated carrots

1 can (10 3/4 oz) cream of chicken soup

1 c. sour cream

1 (8 oz) package herb-seasoned stuffing

1/2 c. butter, melted

salt and pepper

Cut each squash and zucchini in half lengthwise, and then slice into 1/4 inch slices; place into a Dutch oven. Add the chopped onion, 2 tsp. salt, and enough water to cover. Bring to a boil over medium-high heat and cook for 5 minutes. Drain well. 

In a large bowl, whisk together the sour cream and the cream of chicken soup. Stir in the grated carrots, 1 tsp. salt, and freshly ground pepper to taste. Gently fold in the squash mixture. In another bowl, stir together the melted butter and stuffing mixture. Spoon half of this mixture into the bottom of a lightly greased 9 x 13 inch casserole pan, pressing down lightly to compress. Carefully spoon all the squash mixture on top. Sprinkle the remaining stuffing over the top. 

Bake in a preheated oven at 350 degrees for 30-35 minutes. Lay a piece of foil over the top for the last few minutes if the crumbs are getting too brown. Remove from the oven and allow to set for ten minutes before serving. Makes 8 servings.