One of my favorite ways to eat squash is grilled-just sprinkle with a little olive oil and season with salt and pepper and let the grill and squash do everything else-it's really wonderful! But sometimes I like to change things up a bit. This casserole is perfect if you're looking to use up some summer squash-the cheese and onions really complement the squash without overpowering it. This recipe is definitely going to be making another appearance around here before summer is over!
Squash Casserole
2 tablespoons unsalted butter
6 cups chopped zucchini and yellow squash (any combination of the 2 is perfect)
1 small yellow onion, chopped
2 cups grated sharp Cheddar cheese
1/2 cup sour cream (I used light)
1/8 teaspoon garlic powder
Pinch cayenne pepper
Kosher salt and pepper, to taste
1 sleeve Ritz crackers, crushed
Preheat the oven to 350 degrees F. Grease a 2 1/2-quart casserole dish.
Melt the butter in a large skillet over medium heat. When melted, add the squash and onion, and cook until the squash is tender and the onions are translucent, about 10-15 minutes, stirring frequently.
Meanwhile, combine the cheese, sour cream, garlic powder, cayenne, salt and pepper in a large bowl.
When it's done cooking, drain the squash and onion mixture in a colander to release some of the extra liquid.
Stir the squash and onion mixture into the cheese mixture. Mix well, and pour into prepared casserole dish. Top with cracker crumbs, and bake for 20-25 minutes, until golden and bubbly.
Source: Adapted from Ezra Pound Cake
2 tablespoons unsalted butter
6 cups chopped zucchini and yellow squash (any combination of the 2 is perfect)
1 small yellow onion, chopped
2 cups grated sharp Cheddar cheese
1/2 cup sour cream (I used light)
1/8 teaspoon garlic powder
Pinch cayenne pepper
Kosher salt and pepper, to taste
1 sleeve Ritz crackers, crushed
Preheat the oven to 350 degrees F. Grease a 2 1/2-quart casserole dish.
Melt the butter in a large skillet over medium heat. When melted, add the squash and onion, and cook until the squash is tender and the onions are translucent, about 10-15 minutes, stirring frequently.
Meanwhile, combine the cheese, sour cream, garlic powder, cayenne, salt and pepper in a large bowl.
When it's done cooking, drain the squash and onion mixture in a colander to release some of the extra liquid.
Stir the squash and onion mixture into the cheese mixture. Mix well, and pour into prepared casserole dish. Top with cracker crumbs, and bake for 20-25 minutes, until golden and bubbly.
Source: Adapted from Ezra Pound Cake
We get tons of yellow and green squash from our CSA during the summertime. I normally bake stuff with it, but I think a casserole is in order! Thanks so much for sharing this, Dawn!
ReplyDeleteI absolutely love this! Totally my kind of recipe :) Thanks for sharing, Dawn!
ReplyDeleteI have so much zucchini and squash from my CSA! This looks delicious and like a great way to use some of it!
ReplyDelete