INGREDIENTS:

4 cups yellow squash, diced   Note:  For a different texture, thinly slice instead of dice or a combination of both
1 large Vidalia onion, diced
1 stick butter, divided
1/4 cup grated Parmigiano Reggiano cheese
1 1/2 cups shredded New York Sharp Cheddar cheese
8 oz. sour cream
1 can Cream of Chicken soup (10.5 oz.)
2 cups  Pepperidge Farm Herb Seasoned Stuffing (reserve 1 cup for topping)
1 egg, well beaten
1 teaspoon Morton Table Salt or 2 teaspoons Kosher or Sea Salt
1/2 teaspoon Wild Bill's Meat Rub (optional)
1/4 teaspoon freshly ground black pepper corns (Tellicherry)
1 cup crushed butter crackers - recommend Ritz (optional topping) about 24 crackers

Preheat oven to 350 degrees F.  Melt 1/2 stick of butter in a large skillet over medium heat; add squash, onions, salt, black pepper and sauté until tender about 10 minutes and most of the moisture has evaporated;  remove from skillet and add to a large mixing bowl.  Add sour cream, egg, Wild Bill's Meat Rub, cheeses and Cream of Chicken soup and 1 cup Herb Seasoned Stuffing to the squash and onion mixture; mix thoroughly.  To prepare the topping; add remaining 1/2 stick of butter to skillet over medium heat; add the remaining 1 cup of stuffing and combine with the melted butter.  Spray a 2 quart baking dish with non-stick vegetable spray and add the squash mixture and top with the remaining herb seasoned stuffing or drizzle 1/2 stick melted butter on top of the casserole and top with 1 cup of crushed Ritz crackers which is my favorite topping.  Bake in a 350 degree F. oven for 45 minutes or until golden brown.

YIELD: 10 servings

This recipe was inspired by Joyce Ann Porter aka my "Bride", recipe from The Adcock Family Traditions Cookbook, circa 1997 and similar recipe given to my by Frankie Beachum on 08-04-12.  I made modifications to those recipes as follows:  left off the grated carrot, added the Parmigiano Reggiano cheese, egg, Wild Bill's Meat Rub and crushed Ritz crackers as a topping.  If using the Ritz crackers as a topping, use only 1 cup of the herb seasoned stuffing. The usage of fresh grated Parmigiano Reggiano cheese from Italy takes this recipe to the next level in taste! 

Above cheesy squash casserole baked on 03-27-13 and was scrumptious.  Taste, texture and appearance excellent!  I have baked the cheesy squash casserole with the herb seasoned stuffing as the topping, however  I like the crushed Ritz crackers much better.  I drizzled 1/2 stick of melted butter over top of the casserole before sprinkling on the crushed Ritz crackers.  I also baked an individual Ramekin bowl serving just for the camera along with the regular casserole dish; grilled aka charred a couple sliced in half yellow squash seasoned with freshly ground black peppercorns and extra virgin olive oil and added some sliced cheese which might have been an overkill on the presentation but does exemplify the cheese and squash theme for sure.........grin if you must!

Click on thumbnail sequence pixs for a larger screen view:

NOTES:  The next time I do this recipe, I plan to add  the stuffing mixture to the squash mixture instead of lining the bottom of the baking dish as depicted in the sequence pixs and reserve one cup for the topping.  I practiced with the paring knife on an extra squash attempting a decorative cut which came out pretty good!

Web posted by Bill aka Mickey Porter on 08-05-12 and updated pixs on 03-27-13.

LEAVING ON A SPIRITUAL NOTE