Grandma Carolyn's Classic Yellow Squash Casserole

Happy Thanksgiving Day Y'all!

Most folks think that Southerners like their vegetables smothered in butter and cheese -- which we do. This holds especially true for yellow squash. 

Perhaps more than any other side-dish on Thanksgiving Day supper -- or Christmas and Easter for that matter --  the one I looked forward to the most on the table was my grandmother's classic yellow squash casserole. 

Now like just about every other proud Southern grannies my grandmother Carolyn didn't specifically follow recipes most of the time. Oh sure she knew what to use and how to make it, but her cooking instructions when I helped her prepare big meals sounded something like this: use a pinch of salt here, a dash of pepper there, a "thingie" of something, then use that "doohickey" to smooth it out. Also if you had no clue what the "doohickey" was, she would fuss at you for not being a mind-reader. Yep, that was my grandmother, God bless her soul!

Having watched and helped my grandmother prepare this wonderful side dish with her for years, I am going to provide y'all with the recipe -- uh, with specific measurements for the ingredients, of course.

Ingredients

1/2 lb sliced yellow squash -- cut into 1/4 inch slices

1 large carrot -- grated

1 onion -- chopped

1 can cream of chicken soup

8 oz. sour cream

1 1/2 cup grated cheese

1 small box cheddar cheese crackers 

1/2 stick margarine -- melted 

salt & pepper

 Preparation and Cooking Directions

Boil squash, carrots and onion in a pot of water for about 7 to 10 minutes  until tender, then drain really well. Combine soup, sour cream, and cheese with the vegetables. Add salt and pepper as desired and carefully fold the combination to avoid crushing the vegetables. Pour into a lightly greased casserole dish, smoothing it out. Crush cheese crackers and stir into the melted margarine, then sprinkle over top of the casserole to form a light crust. Preheat oven then bake your casserole at 350F for 20 minutes, then cool and serve. 

This recipe serves up to 8 people for one supper.  

*On a personal note, you can also modify this recipe to make a really awesome Yellow & Zucchini Squash Casserole by simply using 1/4 sliced yellow squash and 1/4 sliced zucchini squash.

There you have it folks, my Grandma Carolyn's Classic Yellow Squash Casserole. It goes good with just about every big supper. I know it is popular with my immediate family and friends. I hope y'all with try it out and enjoy it for yourselves. 

Have a Happy Thanksgiving Day today, and a wonderful Dixie day, y'all!