Squash Casserole

I have had many, many squash casseroles over the years. I am Baptist, after all, and Baptists like to bring squash casserole (and lots of other casseroles) to their famous potluck dinners. Mmmm, one of my favorite meals of all times is a good ole church potluck dinner. Just thinking about it brings back some good memories.

Anyhoo, back to squash casserole. Since the summer vegetables will be hitting the stores soon, I thought you might be able to use a yummy good squash casserole recipe. My favorite is one I found years ago in the Alabama Power Company retirees cookbook. It was submitted by a lady named Wilma Duke. I never met Wilma, but I know she must be one heck of a good cook, because I love her squash recipe. Here goes…

2 1/2 lbs squash, sliced
2 medium onions, chopped
1 1/2 cup grated cheddar cheese
1 cup sour cream
1 stick butter, melted
1 can cream of celery soup
Small jar pimiento
1 can dices water chestnuts
1/2 cup Pepperidge Farm stuffing mix **

**This will be used for the topping. If you are like me and don’t keep stuffing mix on hand (Because what God-fearing, proper Southern cook would admit to using stuffing mix? I mean, it should not even be called “stuffing” anyway! You don’t stuff anything with it. Any true Southern cook who’s worth her weight in salt knows it’s called “dressing”, and it’s baked in a separate pan from the turkey!! I digress.), you can use whatever casserole topping you like best. French fried onions are good.

Cook squash and onions until done. (See, I told you Wilma was a real Southern cook. I love recipes that say things like “cook until done”. If you are a true cook, you know when it’s done.) Drain the squash and onion. Add cheese, sour cream, butter, pimiento, and salt. Mix remaining ingredients (except for topping) and pour into casserole dish. Top with whatever you’re gonna top it with. Bake 40 minutes at 325-350 degrees. (If you are using french fried onions, wait until the last 5 minutes to put them on. They burn quickly.)

I hope you love this recipe as much as our family does. Thank you, Wilma! And we forgive you for that little “stuffing” faux pas.

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