Huge batch of Squash Casserole

I have been making this squash casserole for YEARS, but have never taken the time to write down the proportions. I wanted to put a bunch in the freezer for later in the year when you can’t get the same yummy yellow squash that you can get right now so I went to our local Mennonite market in Delano, TN and picked up a couple of big baskets of squash. I will give you the proportions for the giant batch if you are feeling up to making that much, and at the bottom, I will give you the proportions for a normal sized batch.

13 lbs. yellow squash sliced into 1/8″ slices

20 cups sliced sweet onions

3 sticks of butter

2 lbs. finely shredded cheddar

4 cans cream of chicken soup

4 cups of sour cream

4 cups Pepperidge Farms stuffing mix (the blue bag)

I had to saute my squash and onions in 3 batches. I put a stick of butter in a dutch oven and added a third of the squash and a third of the onions.

I sauteed them until they were soft.

Here’s what it looked like when I had cooked all three batches.

Once the squash and onions had cooled, I added the rest of the ingredients and stirred well.

I spooned this into well sprayed casserole dishes–this makes four 9 x 13″ casserole dishes.

Normal sized batch for one 9 x 13″ casserole dish

3 1/3 lbs of yellow squash sliced 1/8″ thick

5 cups of sliced sweet yellow onions

2/3 stick butter

8 oz finely shredded sharp cheddar

1 can cream of chicken soup

1 cup sour cream

1 cup stuffing mix

Saute the squash and onions till soft. Cool and add remaining ingredients. Stir well. Spoon into well sprayed 9 x 13″ casserole dish. Bake at 375 degrees for 40 to 45 minutes until brown on top and bubbly around the edges.

This is one of my husband’s very favorite dishes and now we are stocked up on it.