Saturday, March 1, 2014

Squash Casserole

I bought frozen, yellow squash when I went to the store last.

I'm really not sure why!

It sounded good.

Odd, huh?

I put the squash in the freezer and waited for a reason to cook it.

Truthfully, I waited until I found a recipe I wanted to make.

Because honestly, I'm not sure that I'd want to eat cooked, frozen squash.

I think it would be mushy.

I'm not sure -- but I'm just guessing.

After a beautiful Spring day on Saturday;

one we spent running cherubs to their activities and

a great j.v. baseball game,

I decided that squash casserole would be great with our dinner of grilled pork loin.

Out to the freezer I went to get that bag of frozen squash!

My boy cherub especially liked this side dish!

This is basically a recipe from Paula Deen, just altered a bit for my preference.  If you want her recipe, which uses fresh squash, then you can find that at Paula

Squash Casserole

1/2 tsp. salt and pepper (or to taste)
1/4cup sour cream*
1/2 sleeve of Ritz crackers, crushed
1 regular bag of frozen squash
3 tablespoons butter
1/2 of an onion, chopped
1/3 cup grated cheddar cheese*

Preheat oven to 350 degrees.

Cook the squash, in the bag, in the microwave, just enough to basically defrost the squash and slightly heat the vegetable.

Place the squash in a colander and gently press/squeeze excess water from the squash.

While the squash is cooking, in a saute pan, place the butter and heat until it is melted.  Add the chopped onion and saute until translucent.  Add the salt and pepper and continue heating.

Remove the onion mixture from the heat.  Add the squash to the pan and stir, incorporating all of the ingredients.

Sprinkle the cheese over the onions and squash and mix in the sour cream.  Stir until it is well mixed. 

If your pan is oven proof, then sprinkle the top with the crushed Ritz crackers.  If your pan is not, then place the squash mixture in an oven-proof casserole dish and then sprinkle the cracker crumbs on top.

Place  the dish in the oven and bake for 20-30 minutes until well heated and slightly browned around the edges.

Serve hot.

* If you want more cheese or sour cream, then just add to your liking!

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