I love the holidays, especially Thanksgiving. Who wouldn’t love an entire day dedicated to giving thanks over a feast of meats, casseroles, and desserts galore. My mouth is watering just thinking about it.

Thanksgiving in my family is definitely an event. Whether it’s my father’s feast of meats, or my Grandmother’s casserole smorgasboard, I am never left unsatisfied. This year will be spent at my Grandma and Grandpa’s house in Oklahoma for the biannual Thanksgiving/family reunion. Every other year the entire family comes together from Oklahoma, Texas, New York, Salt Lake City, and Tennessee. It’s quite an event and I must say the food can’t get any better anywhere else. I can’t wait to take lots of pics on Thursday and share all of the good eats with everyone this weekend, but for now I wanted to share my favorite dish that has become a Hibbard family staple.

The origins of this recipe started with my amazing Aunt Janice. She was a wonderful woman full of spirit and love, and her Squash Casserole reflected all of the love she conveyed. The recipe has been passed throughout the family but for the most part has maintained it’s original flavor. I made just two small changes, even though it tastes amazing with it. You really must make this recipe, it’s the best casserole I have ever had!!

Aunt Janice’s Squash Casserole

• 2 pounds yellow squash, sliced
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 jalapenos, seeded an deveined, finely diced
• 1 can (10 3/4 oz) cream of chicken soup
• 1 can sliced water chestnuts, drained
• 1 can (4 oz) diced pimentos
• 1 cup sour cream
• 1 stick of butter, melted
• 1 package pepperidge farms cornbread stuffing mix (plain)
• 1-2 cups colby or cheddar cheese, shredded

Preheat oven to 350 degrees. Boil a large pot of water. Slice the squash, onion, and jalapenos. Boil the squash in the water until slightly tender. Heat the oil in a large skillet over medium-high heat and saute the onions and jalapenos until tender.

In a large bowl mix together the cream of chicken soup and the next three ingredients, through the sour cream. Set aside. In a medium microwave-safe bowl melt the butter and mix the package of cornbread mix until coated.

In a 9×13 casserole dish spoon half of the cornbread mixture on the bottom of the pan or until covered, but not too thick of a layer. Drain the squash and add to the creamy mixture, along with the onion mixture, and spoon into the pan on top of the cornbread mixture. Top with the cheese, then top the cheese with the cornbread mixture, forming a nicely covered layer, but again, not too thick (you don’t want the casserole to be too dry).

Place in the oven, uncovered, on the middle rack and bake for 30-35 minutes until bubbly.

Bon Appetit!

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Kings of Leon: I absolutely love this band. My old roommate first introduced them to me back in 2003 and I’ve been hooked ever since. These Tennesse boys can rock out to great tracks like “Holy Roller Novocaine” and “Red Morning Light”, then slow it down with songs like their newest hit “Use Somebody”, the video shown below. The following video is my favorite cover of Kings of Leon’s “Knocked Up”  by Lykke Li. Turn the sound up and enjoy!