My mom and dad love Vidalia Onions. As it happens, I am visiting them in Georgia this week. My mom has this Southern Living Farmers Market Cookbook on her coffee table, and I’ve taken pictures of just about every page that doesn’t have Cumin, Cilantro, or Jalepeños as the main ingredients. In other words, I should buy it, and so should you. Or, you can just visit the website that focuses on all of the Summer Farmer’s Market recipes which includes the one my mom and I fiddled with this afternoon during our very exciting torrential downpour from the heavens.
Today I will share with you this delightful and outstanding
Summer Squash Casserole!
The original, full recipe (Marie T. Scott, Augusta, Georgia, Southern Living MAY 2008 – [God BLESS this woman!]) needed just a couple of adjustments for my family, and my mom has been making a version of this recipe for years. She told me that she recently brought it to the funeral reception of a neighbor, and everyone was going back for seconds and talking about it throughout the event. What a great distraction for all the guests! My mom never ‘fessed up to making it, though, because she is not one to boast or draw attention to herself. But this is an excellent, easy, and seasonal recipe that I think everyone (who loves zucchini) should try.
As usual, my (our) adjustments are
stricken and/or bold, and all photos are courtesy of EmCa$h.
1 1/2 pounds yellow squash 12.5 pounds zucchini
- 1 small sweet (vidalia) onion, chopped
- 2 1/2 teaspoons salt, divided
11/2 cup grated carrots
- 1 (10 3/4-oz.) can cream of chicken soup
- 1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped(I would LOVE to try this in the recipe, but daddy hates them.)
- 1 (8-oz.) package herb-seasoned stuffing
1/2 cup6 Tbsp. butter, melted
- Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
- Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.
- Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish.
- Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
- Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
- Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing. (Truth. Yum.)
And here we go!
FOR YOU WEIGHT WATCHERS POINTS PLUS®-TYPES:
Summer Squash Casserole: 9 Points (This recipe makes 8 servings, which is large.)
Ways to make this lighter and with fewer points:
- Reduce serving size. If you make this 10 servings, each would be 7 points. For 12 servings, each would be 6 points.
- Reduce butter to 4 tablespoons. My recipe was reduced from the half cup (8 tablespoons) to 6. For the coverage aspect in the stuffing, you can probably go down to 4 pretty easily. Just watch that the TOP stuffing is the most coated so that it doesn’t burn. In the original 8 servings, this would bring points down to 8 points per serving.
- Use fat free sour cream. This would also bring down the points to 8 per serving.
- If you reduce the butter and use fat free sour cream, each serving is only 7 points.
- If you want to tighten everything up and make this 12 servings with 4 tablespoons of butter and fat free sour cream, each serving is only 5 points!
Enjoy all those choices. I’m sure you’ll make it work!
On deck for later this week:
Rustic GEORGIA PEACH Tart (From the Southern Living Rustic Plum Tart recipe…but hey, I’m in Georgia this week, so peaches it is!)
SEE YOU LATER THIS WEEK!
Have you tried this recipe or others I’ve posted? Tag me on Instagram @phillyfoodventures or Twitter @PHLFoodVentures or use the hashtag #phillyfoodventures with me! Thank you!