Recipe by chefRD
This dish has been a staple on Thanksgiving for as long as I can remember. I don't remember my mom making squash any other way. I just know that when I tried it as a child for the first time I remember how delicious it was. A Thanksgiving without it is not a real Thanksgiving at my house. Other's have tried to duplicate it and failed. There is only one way to make it and this is it. Don't substitute or change anything, follow the directions to a "T". Enjoy!
- 4 cups yellow squash (sliced)
- 2 carrots (grated)
- 1 small onion (chopped)
- 8 ounces cornbread stuffing mix (Pepperidge Farms)
- 1 (15 ounce) can cream of chicken soup
- 1⁄2 cup butter
- 1⁄2 cup sour cream
- black pepper
Directions See How It's Made
- Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
- Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
- Spread other half on the bottom of the casserole.
- Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
- Add to casserole dish and then top with remaining cornbread topping.
- Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.