Friday, June 24, 2011

Foodie Fridays: Yellow Squash Casserole

From Real Mom Kitchen

Nothing says summer in the South like Yellow Squash Casserole!  There are many variations on the recipe, but this one is my favorite.  Add a green salad and maybe a little chicken or ham and your meal is complete.  If you have never had this dish, then you are in for a treat -- enjoy!

Yellow Squash Casserole

6 C. (about 6 small) yellow squash, sliced
vegetable oil
1 large onion, chopped
4 T. butter
1 C. sour cream
1/2 tsp. salt
pepper to taste
1 C. shredded cheddar cheese
1 C. crushed butter crackers (Ritz)

Sauté the squash in oil over medium-low heat until soft, about 15 minutes.  Drain in a paper towel-lined colander.  Squeeze in the towels and set aside.  Sauté the onion in the butter for 5 minutes.  Stir in all ingredients except the cracker crumbs.  Pour into a greased casserole.  Top with the crumbs, and additional cheese if desired.  Bake at 350 degrees for 30 minutes.  Serves 6.

Update: My new favorite way to prepare the vegetables is to put the squash and onions in a roasting pan with about 2 T. olive oil plus the salt and pepper and roast at 400 degrees for about 25 minutes until tender (omit the 4 T. butter).

To turn this into a main dish, I stir in a package (about 9 oz.) of crumbled cooked turkey sausage (ham would also work well).

For the topping, I now melt 2 T. butter and stir in the cracker crumbs (and additional cheese if desired) before sprinkling them on top of the casserole (hey, I never said this dish was low-fat!).

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