I can’t believe it’s been so long since I’ve last posted, almost 2 months!!! I guess I’ve just been too busy living… 🙂
Today it’s a throwback… all the way to the 1960’s when casserole was king.
A fantastic 1966 cookbook that was my nanny’s… I’m sure it would be a top seller these days. And no we aren’t making Poached Salmon in Aspic, but that would be soooo vintage of me. After I figured out was aspic was…
I completely understand why casseroles were such a big deal.
1) It’s easy.
2) It’s relatively inexpensive.
3) It’s a complete meal in one dish… veggies, protein, and delicious.
4) You can feed an army… or myself for a week.
This squash casserole comes from Mrs. Judy, my sunday school and pre-school teacher for many years while we lived in Texas. The amount of love she has for everyone is immeasurable. She is true salt and light. (Matthew 5:13-16) She was a champion in the kitchen and she made the best bread-and-butter pickles ever.
One of the most remarkable women I have ever met and likely will ever meet.
The casserole is so filling, creamy, crunchy, and yet another reason to thank Mrs. Judy.
Saute the onion, bell pepper, celery, and green onion until just softened. Then add in the squash and saute slightly, making sure it is still crisp.
Sausage or “Sausage” is the protein of the dish. These links easily crumbled for incorporation into the casserole. It just needs a quick saute to brown it up.
Non-vegetarians, Jimmy Dean ground sausage is written in the recipe or to lighten it up, a Turkey sausage would work great.
When Mrs. Judy wrote this recipe I doubt there was a such thing as turkey sausage. It’s that vintage.
There aren’t too many step by step photos, why you ask? It’s a casserole! You just throw it all together, pop it in the oven and 20 minutes later… “ding!” Ready to eat!
Stand on your chartreuse shag carpet, in your shift dress, listening to the Beatles, take a trip back in time and whip yourself up some squash casserole.
Here’s How to Do It:
1 lb. Sausage
2 tsp. Olive Oil (if using low-fat sausage or sausage substitute)
1 small Onion, diced
1 Bell Pepper, diced
3-5 Celery stalks, diced
3-4 small to medium Yellow Squash, halved and sliced (about 1 to 2 lbs.)
1 can Cream of Mushroom Soup
1 cup Yogurt (plain) or Sour Cream
1 cup Pepperidge Farm stuffing mix
1 cup Grated Cheddar Cheese
1-2 tbsp. butter, melted
Pre-heat the oven to 350 degrees. Grease a 9X13 baking dish.
If using real sausage, cook and break up the sausage until browned. Drain off any excess fat, keeping a small amount in the pan for the vegetables. If using vegetarian sausage, break up and brown slightly in a saute pan. Pour into the 9X13 baking dish.
Cook the onion, bell pepper, and celery in olive oil. Cook until almost softened and then add in the squash. Saute 5-7 minutes to cook the squash but it should still be crisp. Pour the cooked veggies into the dish with the sausage.
While the veggies cook down, combine the mushroom soup and yogurt or sour cream in a medium sized bowl. Pour into the 9X13 baking dish and stir the sausage, vegetables, and soup mixture all together to combine.
Combine the stuffing mix, cheese, and melted butter into a small bowl and sprinkle over the casserole to cover.
Bake in the oven at 350 for 25-30 minutes.