Enjoy 'addictive' squash casserole

Shawn Melnikoff of Severna Park is seeking a recipe that she calls "Boston Market Squash Casserole."

Beth Edelstein of Timonium responded. "Here is the recipe for squash casserole like the one served at Boston Market. I think they may have 'stolen' the recipe from my Southern family who has been preparing such a dish for years. Enjoy! Warning: This recipe is very addictive. You have been warned."


Recipe requests

* Rosalie Pogue of Kelso, Wash., wrote: "When I was going to school in the '60s and '70s in the Longview, Wash., school district, on Fridays they had rice and sauce along with fish sticks. I would like to know what kind of rice it was as well as the yellow sauce. Could you find a recipe?"


* Theresa O'Hara of Baltimore is seeking a recipe for cranberry cake. "My friend had the recipe and lost it. The cake was baked in a bundt pan and drizzled with a thin icing."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Squash Casserole

Serves 8 to 10

2 cups thinly sliced yellow squash

1/2 cup grated carrots

3/4 cup chopped onion

1 can cream of either chicken or mushroom soup


1/2 cup sour cream (regular or low-fat)

1 package herb stuffing cubes

salt and pepper, to taste

1/4 cup melted butter

Preheat oven to 350 degrees. Grease a 13-inch-by-9-inch baking dish. Mix all ingredients, except butter, together and put into prepared baking dish. Pour butter on top and bake 40 minutes to 45 minutes.

Tester Laura Reiley's comments: "I've had the Boston Market squash casserole, and I seem to remember that it has a corn-bread stuffing in it, not a regular herbed bread stuffing.


"Either way, this is a rich, comforting, family-friendly side dish that feels right at home at a simple dinner or even a festive holiday meal. I would bake it 30 minutes covered in foil and 10 minutes uncovered so the stuffing at the top gets a crispy crust."

Per serving: 254 calories; 7 grams protein; 10 grams fat; 5 grams saturated fat; 35 grams carbohydrate; 3 grams fiber; 20 milligrams cholesterol; 1016 milligrams sodium