Melissa’s Cozy Kitchen
So, just to prove I practice what I preach, ya know, that whole hospitality thingy, I’m posting pictures of the meal I made for our first Home Group meeting that took place last night. I actually only assembled one dish, a casserole no less, the rest just either needed cooked or heated.
_Summer Squash Casserole___________________________________________________________________________
Ingredients: Yellow summer squash, onion, cream of chicken soup, sour cream, carrots, corn bread stuffing mix, stick of butter.
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Ah, the joys of modern conveniences. I sliced my squash (4-5 of them) in this bad boy, then I changed the blade and grated the carrots (1 cup).
The onion I chopped on the cutting board, 1/4 cup.
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Throw the squash, onion and carrots in a pot of water and boil for ten minutes.
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While the veggies are boiling, melt 1 stick of butter in a bowl in the microwave.
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Combine melted butter and corn bread stuffing. Realize sooner than I did that you’ll need a bigger bowl if you don’t want buttery crumbs all over your counter top!
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When the veggies are done boiling, drain them very well. Just when you think they are done draining, drain them some more because they really aren’t done draining yet. Mmmm, see the steam on the upper left?
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Dump the veggies back into the pot you used to boil them, there’s no sense in washing more dishes then you must!
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Add one can of cream of chicken soup and one 8 oz container of sour cream to the veggies in the pot. Stir well.
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In a 9×13 casserole dish, layer 1/2 of the butter/stuffing mixture. Spread evenly.
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Top the crumbs with the entire veggie, sour cream, soup mixture. Spread evenly.
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Yep, you guessed it, top it all off with the remainder of the crumb mixture. Bake, uncovered, in preheated oven at 350 for 30-45 minutes.
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