Recipe: Stuffing & Summer Squash Casserole
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour and 10 minutes
Servings: 8
Description:
This delightful stuffing and summer squash casserole is not just reserved for holiday feasts; it’s a versatile dish that can elevate any meal throughout the year. The tender summer squash adds a burst of freshness, while the savory stuffing brings comforting flavors to the table. Perfect as a side dish for turkey, pork, or any main course, this casserole embodies the essence of home-cooked goodness. With its Southwestern U.S. flair and kid-friendly appeal, it’s sure to become a potluck favorite, whether it’s spring, summer, winter, Christmas, or Thanksgiving.
Ingredients:
- 1 zucchini
- 5 carrots
- 1 cup sour cream
- 1/2 teaspoon ground black pepper
- 1 box of stuffing mix
- 1 can of condensed cream of mushroom soup
- 1 small onion, minced
- Seasoning (to taste)
Nutritional Information (Per Serving):
- Calories: 159.8
- Fat: 6g
- Saturated Fat: 2.7g
- Cholesterol: 9.4mg
- Sodium: 590.3mg
- Carbohydrates: 22.6g
- Fiber: 1.7g
- Sugar: 3.9g
- Protein: 4.6g
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C), ensuring it’s ready for baking perfection.
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Prepare Stuffing: Follow the instructions on the stuffing mix package, but with a slight modification: reduce the water to 3/4 cup for a richer consistency and flavor.
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Layer the Casserole: Take a 2-quart baking dish and spread half of the prepared stuffing evenly along the bottom, creating a comforting base for your casserole.
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Cook Squash and Carrot: In a large saucepan, cook the summer squash and carrots together, covered, in a small amount of boiling water for about 8 to 10 minutes or until they become tender, retaining their vibrant colors and natural flavors.
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Drain and Combine: Once tender, drain the cooked squash and carrots well, ensuring excess water is removed. In the same saucepan, stir in the condensed cream of mushroom soup, sour cream, minced onion, and ground black pepper, infusing the vegetables with rich, creamy goodness and aromatic spices.
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Assemble the Casserole: Spoon the creamy vegetable mixture over the layer of stuffing in the baking dish, spreading it out evenly to ensure every bite is filled with savory delight.
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Top with Stuffing: Complete the casserole by generously topping it with the remaining half of the prepared stuffing, adding a delightful textural contrast to each mouthful.
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Bake to Perfection: Place the assembled casserole in the preheated oven and bake for 35 to 40 minutes, or until the dish is heated through, the edges are golden brown, and the aroma fills your kitchen with anticipation.
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Serve and Enjoy: Once baked to perfection, remove the casserole from the oven and allow it to cool slightly before serving. Scoop generous portions onto plates, savoring the melding of flavors and textures with each forkful. Whether it’s a cozy weeknight meal or a festive holiday gathering, this stuffing and summer squash casserole is sure to delight everyone at the table.
Cook’s Tips:
- For an extra kick of flavor, consider adding a sprinkle of your favorite cheese over the top of the casserole before baking.
- Feel free to customize the seasoning according to your taste preferences, adding herbs or spices that complement the dish’s Southwestern U.S. flair.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing you to enjoy the deliciousness of this casserole for days to come. Simply reheat in the oven or microwave until warmed through.
From its easy preparation to its mouthwatering flavors, this stuffing and summer squash casserole is a true crowd-pleaser, bringing warmth and comfort to any occasion. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will have everyone coming back for seconds!
