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Wednesday, June 25, 2014

Squash Casserole

I know you've been wanting to hear about something beside chickens so here you go. Our garden is starting to "come in" as we say in the south. And of course the first things that starts producing are the squash and zucchini. I am not a big squash fan myself, but Greg likes it and so does Daniel. Greg picked 6 squash the night before last so I went on a mission to find a new recipe for yellow squash. I found a squash casserole recipe that I didn't even mind eating. Hey, if you add enough cheese to something, anyone will eat it. Well most anyone. There were a couple of people in the house that still wouldn't try it.

Photo from: Food Network Paula Deen's Cheesy Squash Casserole

I found this recipe on Food Network for Paula Deen's Cheesy Squash Casserole:

1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced (I used just a regular yellow onion)
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)


Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter (I didn't add the butter here) until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top (this is where I put the butter, in pats on top of the crackers). Bake for 20 minutes or until the top is golden and bubbly.
This stuff was so good it'd make you want to slap your grandma. Of course, you know better, though.
Enjoy, and have a great day!

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