I found this recipe on Food Network’s website after I had found I had FOUR SQUASH in my fridge — 2 zucchini from Trader Joe’s, and 2 yellow summer squash from my grandma’s garden. In my opinion, squash on its own is pretty darn boring… but I did remember that my mom would always take it and make squash casserole — a tasty way to cook up squash.
RECIPE:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
MODS:
- I used half an onion instead of a whole
- I cooked the squash enough that it was softer, but not so much that it was mush; wanted a little texture. Also didn’t drain it in a tea towel, but if you can let the squash cool and drain some of the liquid from the pan, it will definitely help the casserole hold together and not get as soggy. Squash holds a lot of water!
- Ignored house seasoning (salt, pepper, and garlic powder in specific amounts) and just salted & peppered it.
