Squash Casserole

This is one of my all-time favorite Thanksgiving recipes. We've had it at our family Thanksgiving table for as long as I can remember. Aside from just being delicious, this recipe is great because it's easy to make, travels well, and is even better the next day!

As outlined below, this recipe yields about 8 servings, but is easily doubled if you are serving a large group.

Ingredients:
2 lbs yellow squash
1/2 cup chopped onion (I sometimes add a little more)
8 oz. sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or 3 tbsp fresh basil)
3/4 cup shredded cheddar, plus extra to sprinkle on top
2 oz bacon bits
Cornbread stuffing mix
Panko bread crumbs
Paprika

Wash and slice squash. Place in a large pot with the onion and add just enough water to cover the veggies.

 Boil until squash is tender. Drain thoroughly. (The draining is really important - if it's not drained well you will end up with a soupy mixture, which is not what we're aiming for.)

Pour drained squash and onions into a large bowl, and mix in the sour cream, salt, pepper, basil, cheese, and bacon bits.

Add the stuffing to the mixture until you get the desired consistency (I usually add between 1/2 and 1 cup).

 Pour into a greased 2-qt casserole dish, and top with cheese, a handful of panko, and a few sprinkles of paprika.

Bake at 350 degrees for 20 minutes. You can also prepare the squash mixture in advance and add the toppings just before you bake it.