Recipe Rally: Squash (Casserole)

I don't cook. I'd rather do anything but cook. (In my defense, I do however love to bake.) I am one of those lucky women married to a man who loves cooking and does it better than anyone else I know. Yea for me! Occasionally though, I will find something that sounds so easy that even I can't screw it up, and here is the recipe for one of those dishes I actually made myself and did so successfully. I made this recipe for squash casserole for my Bible study group but the true test of it's character is that it was eaten without one single derogatory remark by all 3 of our kids -- that would be the leary 17 year old, the picky, ever-gagging 9 year-old, and the spit-it-out-anywhere-I-can 2.5 year old. You can find some other really delicious sounding squash recipes here at CHBM's Recipe Rally.

Disclaimer: I've already stated that I DO NOT COOK. I found about 4 different versions of this recipe online so I combined some things from each one. That was months ago and I do not remember exactly what I did. I also consulted my husband every other step of the way. Anyway, here is a close approximation...

Squash Casserole

3 medium yellow squash, sliced thin
1 onion, chopped
1/2 bell pepper, chopped
1 tsp salt
2 stalks of celery, chopped
4-6 slices dried bread, toasted and crumbled
1 egg, beaten
1 can cream of chicken soup
1 c sour cream

Boil the squash, onion, bell pepper, and celery in water (salted, seasoned, or not, depends on you) until very tender and drain the liquid. Reserve some if you want. Mash until unrecognizable. Mix with all other ingredients and transfer to a baking dish. Bake at 350°F for 30-45 minutes or until slightly browned on top.