Monday, June 27, 2011

Squash Casserole

I'll admit it, I'm a creature of habit.  If squash casserole is on the menu, I'm ordering it.  I don't even care whether it "goes" with my entree.  Baked chicken + squash casserole?  Awesome.  Pizza + squash casserole?  Sweet!  Sushi + squash casserole?

Well... I guess I do have my limits. 

Anyway, my grandparents sent me home with a bag full of freshly-picked squash a couple of days ago and I knew just what I wanted to make.  This casserole hit the spot- crushed Ritz crackers were the perfect topping to all that cheesy squash-y goodness.  Try it, you'll like it.  :)

Adapted from Paula Deen
Serves 6

6 cups diced yellow squash (about 6 medium squash)
1 tbsp vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup grated cheddar cheese
1 cup crushed Ritz crackers


1.  Preheat oven to 350 degrees.

2.  In a large nonstick skillet, heat oil over medium-low until shimmering but not smoking.  Add squash and saute until it is very soft, about 15 to 20 minutes.  Drain any accumulated liquid and place cooked squash pieces in a large bowl.
3.  Add butter and onion pieces to skillet and return to heat.  Saute for five minutes.  Add cooked onion, sour cream, cheese, and seasonings to the bowl and stir to combine. 
4.  Place squash mixture in a buttered casserole dish and top with cracker crumbs.  Bake for 25-30 minutes until casserole is piping hot and lightly browned.
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