Yellow squash casserole

Yellow squash casserole

It’s a attempted-and-correct classic. It’s a hearty casserole. It’s an effortless recipe that has been passed down from generation to generation. It pleases – ahem, wows – a crowd. It in no way (ever) gets old. This is the variety of recipe that demands doubling or even tripling. Squash casserole is pure comfort foods. When you’re in the kitchen prepping a single, you do as your mom did, and you prepare an additional. And another. Mama would make an additional casserole to have on hand for enjoying on a later on day, or for serving at a celebratory occasion. Your mom manufactured yet another to bring to a pal or a neighbor. That’s proper, include “freezes beautifully” to the list of items we enjoy about this hearty, soul-satisfying dish. This is an effortless squash casserole recipe to have in your repertoire for whipping up for the Church potluck or for when you’re asked to bring a side that serves eight to 10. It’s also a very good selection for pulling collectively when you’re entertaining guests in excess of a prolonged vacation weekend. The accurate secret to its lengthy-term good results can be located in the easy ingredient list: three lbs of sliced yellow squash, shredded sharp Cheddar cheese, two beaten eggs, five tablespoons of butter, and creamy mayonnaise. To finish it off, sprinkle twenty round, buttery, crushed crackers on leading. Creamy, cheesy, filling, and a small crunchy – wonderful for special occasions or any provided Sunday. Celebrate the yellow squash, the summer time vegetable overflowing at farmers markets and stands across the South, by tasting its golden, bubbly goodness baked and straight-from-the-oven.

Components

  • 3 pounds yellow squash, sliced
  • five tablespoons butter or margarine, divided
  • 1 little onion, chopped (about 1/2 cup)
  • one cup (four ounces) shredded sharp Cheddar cheese
  • two huge eggs, lightly beaten
  • 1/four cup mayonnaise
  • 1 teaspoons sugar
  • one teaspoon salt
  • twenty round buttery crackers, crushed (about 3/4 cup)

How to Make It

Cook squash in boiling water to cover in a huge skillet 8 to 10 minutes or just until finally tender. Drain properly gently press among paper towels.

Melt four tablespoons butter in skillet more than medium-large heat add onion, and saut five minutes or right up until tender. Eliminate skillet from heat stir in squash, cheese, and up coming four components. Spoon mixture into a lightly greased 11- x seven-inch baking dish.

Melt remaining 1 tablespoon butter. Stir collectively melted butter and crushed crackers sprinkle evenly more than top of casserole.

Bake at 350° for thirty to 35 minutes or until set.

Note: To lighten, lessen butter to three tablespoons, making use of two tablespoons to saut onion. Substitute one/two cup egg substitute for eggs and low-excess fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

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Author: Tristan

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