Every year Grandma would ask “What do you want me to fix for Thanksgiving?” And every year, my sister and I would request her squash recipe. This recipe works great using fresh or frozen squash.
Grandma’s Squash Casserole
2 lb. squash, cooked Medium Onion, chopped fine (I don’t always use onion.) 1 C. shredded cheddar cheese 1 C. sour cream 1 can cream of mushroom soup 8 oz. Pepperidge Farm, herbed stuffing mix 1 stick butter, melted (I usually cut it to 1/2 stick.)Mix squash, onion, cheese, sour cream, and soup together. In a separate bowl , mix stuffing and butter. Add 1/2 stuffing to squash mixture. Put squash into a greased baking dish and top with remaining stuffing. Bake at 325 for 15-25 min or until hot & golden brown.
