Crookneck Yellow Squash Casserole
From chinablue 9 years agoIngredients
- 3-4 medium/large yellow squash (enough for about 8 cups) shopping list
- *they WILL cook down* You can also add zucchini if you like shopping list
- 3 tblsp vegetable oil shopping list
- 2 tblsp butter shopping list
- 1/2 cup rough chopped onion shopping list
- 1 tsp onion powder shopping list
- 1 tsp garlic salt shopping list
- 1/2 tsp thyme shopping list
- 1 egg shopping list
- 1 1/2 cup seasoned bread crumbs. Reserve 1/4 cup for topping (or use panko crumbs on top) shopping list
- 1 1/2 cup shredded cheddar. Reserve 1/4 cup for topping. shopping list
- 1/2 cup sour cream shopping list
- salt to taste shopping list
- pepper to taste shopping list
- cayenne pepper to taste shopping list
How to make it
- Scrub the squash, cut off stem and blossom end.
- Cut in half from end to end.
- Scoop out seeds and cube squash into chunks. (you can leave the seeds if you like, but our household can't eat them)
- In heavy pan or skillet over medium-low heat, add oil and butter.
- Add the squash and onion, a little salt and pepper. Cover and stir occasionally until well softened. (soft enough to mash with a fork but not fall apart on their own.. sort of al denté) Do NOT brown the squash or onion.
- Remove from heat and allow to cool enough so egg won't cook when added. While it is cooling, mix remaining ingredients stirring well. Add the squash/onion mixture, stirring just enough to mix and pour into greased/sprayed 2 quart casserole dish or 9x9 pan, top with reserved bread crumbs and cheese.
- Bake uncovered at 350 for about 20-25 mins until top is golden brown.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
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- SadiesMom Nowhere, Us
- chinablue 24747, VA
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