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| Even if my feet are small, you get the idea. |
Hence a new recipe was found as there would be no problem coming up with the required 6 cups of summer squash as I used both summer squashes, the yellow and zucchini.
So if someone offers you some of their squash, you will have a new recipe to try out...
What's not to like about the following recipe even if you swear you don't like squash! I promise you can't even tell this is squash with these dairy products added.
You might even find this hard to believe but we had this Squash Casserole dish polished off before I remembered that I didn't have a pic of the final product... It's simple to make and tasty.
ENJOY!
Ingredients:
6 c lg diced yellow squash /zucchini
Vegetable oil
1 lg onion, chopped
4 T butter
1/2 c sour cream ( I used Greek yogurt)
1 t House seasoning, recipe follows
1 c grated cheddar cheese
1 c crushed butter crackers (recommended: Ritz but I used salad croutons)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Directions:
Preheat oven 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until completely broken down, ( 15 to 20 min) Line colander with clean tea towel. (OK I admit I used paper towel)
Saute the squash in a little vegetable oil over medium-low heat until completely broken down, ( 15 to 20 min) Line colander with clean tea towel. (OK I admit I used paper towel)
Place the cooked squash in the lined colander.
Squeeze excess moisture from squash.
Set aside.
In a medium size skillet, saute onion in butter ( 5 min).
In a medium size skillet, saute onion in butter ( 5 min).
Remove from pan and mix all ingredients together except cracker crumbs.
Pour mixture into buttered casserole dish.
Top with cracker crumbs.
Bake 25 to 30 minutes.
When life gives you gigantic squash make a casserole.
ReplyDeleteExactly. Especially if the recipe calls for 6 cups of the stuff!
ReplyDelete