Sunday, July 28, 2013

Jack’s Cheesy Squash Casserole

Jack’s Cheesy Squash Casserole
8 cups cubed squash (yellow and/or zucchini)
1 medium onion, chopped
3/4 cup sour cream
1 cup grated cheddar cheese
2 tbsp butter
1/2 cup crushed Ritz crackers
salt & pepper to taste

1. Chop Squash and boil (about 20 minutes) until tender. Place towel in colander and pour squash into towel until it cools. After squash cools, squeeze to get excess water out of it. Put into bowl.
Note: squeezing out moisture prevents a watery casserole
2. Saute onion in fry pan with butter until translucent.
3. Add onion and remaining ingredients (except Ritz crackers)  into bowl, and combine. After mixing thoroughly, place into casserole dish.
4. Top with crushed Ritz crackers. Bake at 350 for 25 minutes, until cheese and sour cream have heated well.

(this meal is shown with steamed asparagus and grilled chicken breast)


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