Summer Squash Casserole

So we are one month into our CSA (Community Supported Agriculture) deliveries and I never want to see another yellow summer squash again! Too bad they are one of the few things that are thriving in our backyard garden. We mostly been eating it grilled and sauted and occasionally shredded and hidden in pasta but this week it was time for something new. I found a version of this recipe on a southern food website and modified it a bit with what I had in the house. It was a hit.



* 2 pounds yellow squash, cut in 3/4-inch cubes
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper, or to taste
* water
* 4 tablespoons butter
* 1 cup cornbread stuffing mix
* 1/2 cup milk
* 1 cup shredded Cheddar cheese
* extra cornbread stuffing mix to sprinkle on top

Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir the stuffing mix into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and stuffing mix. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.