Mom’s Squash Casserole

It’s Easter Sunday…and COLD here in North Florida.

Luckily it won’t last long and we are back to 90 by Thursday.

I am hosting Easter dinner for my family and one of the menu items is my mom’s squash casserole. Yum! I have no idea where this recipe came from but it has to be old since (1) If I’m a Vintage Mom, my mom is like, Archaic Mom. Ha! Let’s see how she takes that title. (2) This recipe calls for “oleo” for which I’m substituting butter. (3) One of the measurements calls for a “pint”. Who uses pints for recipes? When I think of a pint that thought is attached to these thoughts:

or,

Math Problem #487 in 4th Grade: If Cindy has one gallon of Tang, what ways could Cindy sell one gallon of Tang using ounces, cups, pints, or quarts?

What???

Exactly.

Moving on.

Here’s what you need: me

Onion
6 large yellow squash
Pint of Sour Cream (pint =2 cups)
Pepperidge Farm Herb Bread Crumbs
Can of Cream of a mushroom Soup
1/2 cup melted butter
13 x 9 baking pan

First things first. Chop the onion and cook it in a tablespoon of olive oil until its slightly browned.

Cut the squash and add it to the onions. NOTE: a bigger pan would be a better idea here.

You only want to cook the squash until it is “slightly soft” according to this recipe. Luckily I am fluent in southern and I know what that means. If you aren’t, find a southern cook and ask them. The best I can tell you is to look when the center of the squash gets soft and shiny.

Go ahead and dump these in a large bowl and stir in the sour cream (a pint) and the can of Cream of Mushroom soup.

In a smaller bowl, pour in the bread crumbs and mix in 1/2 cup melted butter. Then add about two cups of the bread crumb/butter mix to the squash and pour it into a greased 13 x 9 pan. Top with the remaining bread crumbs.