Summer Squash Casserole

Our CSA has really forced us to think about some foods in new ways because there are some things that we just get too much of for the two of us to han­dle within a week. So there has been a lot of mak­ing large meals and freez­ing for later pil­lag­ing. Tonight was such a night. We had a lot of Summer squash that was going to go bad is we didnt’ cook it soon. But, we also were rather tired ans just wanted some­thing easy (read: com­fort food). Being from the south, we both though, “Casserole.”

We took three yel­low squash, two zuchini and a patty pan squash, chopped and sautéed them with some onion and gar­lic. In another bowl we mixed up some sour cream, egg and cream of chicken soup, canned chicken, whole grain horse radish mus­tard, cheese and cayenne. After sautéing the squash onion and gar­lic, we added that and some pasta to the wet ingre­di­ents, poured into a casse­role dish and topped with some crushed crou­tons. We threw that in the oven for 50 – 60 min­utes at 350º (we were hun­gry so it felt like an eter­nity), and out came hot, bub­bly, cheesy good­ness. Like I said, easy. And also, delicious.