Squash Casserole

My blog has turned into a food blog lately hasn't it? I hope you enjoy all the recipes. Feeding our families is such important part of being a homemaker, whether you are retro or modern. You feed them a meal and then just a few hours later they want to eat again. It never ends...just like laundry. I like having lots of ideas for things to make so that I don't get bored cooking and they don't get bored eating (although I can't really imagine that happening).

This is a classic recipe that my family loves. I got it from a neighbor years and years ago. It's good any time of year, but I tend to make it more often in the summer when squash is plentiful (and often free from friends and neighbors).  Today I served it with chicken fried steak, sliced cantaloupe and fresh corn casserole.  I love planning a menu around fresh summertime produce!

Cook until tender-crisp and drain:
1 1/2 pounds yellow squash or zucchini, sliced
water to cover

Stir in:
1 medium onion, chopped
1 can cream of chicken soup
8 oz. fat-free sour cream at room temperature
1 can water chestnuts, sliced
2 tsp. flour


Combine and arrange in 9x13 buttered pan:
3/4 (8 oz.) bag herb dressing crumbs - reserve 1/4
1/3 cup margarine, melted

Pour squash mixture on herb dressing, top with reserved crumbs.  Sprinkle with 3 tablespoons melted butter or margarine.  Bake at 350 degrees for 30 minutes.

Fried Squash

Some friends of ours have more squash growing in their garden then they know what to do with, so they insisted on sending some home with us. We didn't mind helping them out of course. We're so unselfish that way. ;) We also have lots of fresh corn because it was 10 cents an ear at Wal-Mart. Can you believe that? So for the next few days we are going to eating squash and corn in every way imaginable. Hopefully I can switch them up enough that no one will mind. We had fried squash and basic corn-on-the-cob this weekend and tonight we'll have fresh corn casserole and a baked squash casserole (along with some sort of meat so that my husband doesn't think I don't love him anymore). I'll share the squash recipe with you later this week.

Because Melissa asked so nicely in the comments for the fried squash recipe, here it is:

Ingredients
Squash, sliced in thick slices. I slice up as much as I think we'll eat. You can use almost any kind of squash.
1 or 2 eggs (depending on how much squash you have)
Milk or buttermilk (maybe 1/4 to 1/3 cup again depending on how much squash you have)
Equal amounts of flour and cornmeal (I used 1/2 cup of each)
salt, pepper, garlic powder or use Paula Deen's House Seasoning Mix
Vegetable Oil for frying

Slice the squash and preheat the oil on medium. Whisk together milk and egg in a bowl. Stir together flour, cornmeal and seasonings in another bowl or platter. Dip squash slices in egg mixture, then coat with flour mixture. Place squash in a single layer in the skillet and fry a few minutes on each side. It should be crispy on the outside and tender on the inside.

And there you have it! Hope you all have a fantastic beginning to your week.

Much love,