What is Summer without Squash Casserole?

I got this recipe from a dear woman, Vivivan Knepper, whose husband belongs to the same Lions Club we’re in. Almost every summer they invite the club to their home or their cabin and we enjoy a potluck with Lion John usually sharing some of his exquisite smoked Salmon brought home from his almost annual fishing trip to Alaska. (Yes, he had to miss last year because of covid lockdowns.)

I asked Vivian if I could share this recipe and she gave me her blessings. She’s an avid gardener and farmer and they call their farm Green Acres! This is an easy recipe and for many, squash  always abound in gardens and growers are happy to give theirs away. Enjoy!

Vivian Knepper’s Squash Stuffing Casserole

¾ cup water
¼ teaspoon salt
6 cups sliced yellow summer squash (1/4 in thick)
1 small onion, halved and sliced
1 can 10 ¾ oz condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 pkg (6 oz) instant corn bread stuffing mix
1 can (4 oz) green chilies, chopped – optional
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese

Directions: In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat, cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of seasoning packet (or if the stuffing mix already has seasonings mixed in that’s fine), chilies, salt and pepper; mix well. Fold in squash mixture. Pour into a greased, shallow 2 qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Yield 8-10 servings.

Originally from Quick Cooking Magazine, March April 1999.

–Vivian adds, “I use more cheese on top because I love cheese.”

The recipe writer, Tara Kay Cottingham, Munday, Texas, says “She often freezes the leftovers for another day.“