Well, I can't very well talk about casseroles without sharing the recipe for one of THE BEST squash casseroles you could ever eat. It's a little bit of a non-recipe, because I personally don't like to follow them exactly and in this family when you ask for a recipe, you get a response that includes things like "about a cup or so" or "enough to cover." So here it is. Be brave, and follow it as closely (or not) as you feel like:
6-8 medium yellow squash, sliced
onion (I like onion so I might chop a whole one, but you pick. I use sweet onions.)
carrot (about 1 medium, grated)
a stick of margarine or butter (I never said this was health food)
a bag of unseasoned cornbread stuffing
a can of cream of chicken soup
a cup of cheese (chedder, grated)
Here's what you do:
Preheat oven to 350 degrees.
Boil the squash until just tender and drain. (You don't want them too squishy or soupy since they are going to bake in a little bit).
Melt the margarine, and put a little bit of it in a skillet and saute your onion and carrot.
Add the bag of stuffing mix to the rest of the melted margarine and mix until moist. Spread half of the stuffing mixture in the bottom of a baking dish (about an 8x8 or so will do; this doesn't make a HUGE casserole)
Mix the squash, carrot, and onion. Put your squash mixture on top of the stuffing layer. Sprinkle lightly with salt and pepper.
Mix together your soup and sour cream, and pour the mixture all over the squash.
Sprinkle your cheddar cheese over the top of that, and then top with the remaining stuffing mix.
Bake at 350 for 25 to 30 minutes. Prepare to experience squash heaven.
It's a pretty easy recipe, and Southern comfort food at its finest. And if you grew the squash in your own garden (I did!) then you get extra points. Of course, if you didn't, you can buy frozen sliced squash at the grocery story, and I won't tell anybody. :-)