Tuesday, November 24, 2009

Not just for Thanksgiving...

I had the privilege of going to the beach with Mendi's (a very dear friend of mine) family. Her Dad is an excellent cook. I had such a blast watching and learning from him all week. We ate so good that week! This squash casserole is the best I have ever eaten...seriously. I hope you try it sometime and enjoy it. It is amazing! The picture is of the casserole before it has been cooked. I will upload another after I've cooked it tomorrow.

Squash Casserole

5-7 yellow squash (depending on size)
kosher salt & pepper to taste
1 small onion, finely chopped
1 can cream of chicken soup
1/2 cup sour cream
6 oz shredded sharp (very important) cheese
2 eggs
kosher salt & white pepper to taste
3/4 sleeve saltines crushed
4 tbsp butter, melted
1 clove garlic, minced

1/4 sleeve saltines, crushed
2 oz shredded sharp cheese
2 oz shredded parmesan or romano cheese
2 tbsp butter, melted

Wash squash, slice & sautee w/ 2-3 T butter & salt & pepper until tender. Don't use water; it creates its own as it cooks. Be sure to stir frequently. Drain.

Beat eggs w/ sour cream, add soup, salt, pepper, butter & mix thoroughly. Add squash, saltines, garlic, cheese, onion & mix. Pour into greased casserole dish. Mix remaining saltines, butter, cheese & sprinkle on top.

Bake 350 for about 45 min until knife in center comes out clean.


Thumbnails powered by Thumbshots