[NOTE: I found this recipe in my draft posts. However, I had no comments with it. I must have made it last year, but don't recall anything about how it turned out. So I tried it again. Here are the results:]
A squash casserole with pecan or bread crumb topping, along with cheese and onions.
Ingredients:
* 2 pounds yellow squash, cut in 3/4-inch cubes
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper, or to taste
* water
* 4 tablespoons butter
* 1 cup saltine crackers, crumbled
* 1/2 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
MY COMMENTS:
What I did differently: I cooked the squash and onions forever. I love butter, but I try to keep it to a minimum. I only used one Tbsp in the squash. And rather than buttered bread crumbs, I used panko. The Cheddar has to be super sharp.
Kid factor: One apparently didn’t like it. The other seemed to.
Adult factor: Amore mio said, “I used to not like squash casserole until now!” I had seconds it was so delicious.
Time factor: If I had started earlier, it would have been better, as it still needs 30 minutes after the squash cooks. But there is very little hands-on time required.
What else: I wonder what happened last time I made this. I don’t recall it being so remarkable, but now I know!
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