yellow squash from garden....

I am sooooo loving this thunderstormy weather we have been having so much of lately..things are back to normal weather-wise here at home in Oklahoma..yay!...we have our thunderstorms back!!!...unlike last year when the drought came..oh god that was horrid.....i love thunder,lightning, and rain.....great sleeping weather....ahh....sleepy time. ;)

This evening after work all day, i got to pick yellow squash from the garden!...it's the first thing that has grown so far...i'm so nerdy about this i swear...Lol...i grew squash la la la!!!...i'm so proud!...haha

The rain just has really made it grow this year and it keeps growing..i've already gave a lot of the squash away....there's something just so cool about gardening and growing your own vegies..you know where it came from and that it's from home....you have to pick it while it's medium sized according to my Grams....it's better that way she says....

i'm making a yellow squash casserole...it's really good...Gram's recipe...it's basically this recipe..good southern one!..hope it turns out right!...i like cooking more now..it's becoming a lot of fun...

Ingredients:

• 2 pounds squash thickly sliced (7 cups)
• 1/4 cup chopped onion
• 1 10 3/4 ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrot
• 1/4 cup butter
• 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)

Preparation:

Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Makes 6 servings.

nite~nite