August 24, 2011
Posted by Michelle
Squash Casserole — Unhealthy Deliciousness
I don’t know about you, but my CSA boxes this summer (every summer, really) have been loaded with yellow squash and zucchini. LOADED. My husband doesn’t like it so it is up to me to eat all of the squash. Frankly, after one box I’m sick of it. So what do we do with all of this squash? We do it up Southern style!
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After my daughter was born our families came to visit and to help out around the house. When my family came, I specifically asked them to make one of my favorite Southern dishes with my bounty of squash — squash casserole. (It really helps the flavor of the dish if you say “casserole” with a Southern accent.) It was made. It was devoured. The recipe was shared.
As I mentioned, Mike doesn’t like yellow squash or zucchini but he loves this squash casserole. There is nothing healthy about it and it includes some… ehem… less-than-organic ingredients. But, damn, is it good and super easy to make.
Squash Casserole
- 3 lbs squash (I used both yellow squash and zucchini because I had both)
- 1 large onion
- 1 can cream of mushroom soup (regular or low fat is fine)
- 1 pint sour cream (regular or low fat is fine — skip the fat free. It doesn’t taste good.)
- 2 cups shredded cheddar
- 1 sleeve of Ritz crackers, crushed
- salt & pepper
Bring a pot of water to a boil and preheat the oven to 350.
Cut the squash into chunks and dice the onion. Add them to the pot of boiling water. Cook the squash and onion until the onion is translucent and the squash is tender but not mushy.
In a bowl, mix the cream of mushroom soup, sour cream, cheese, crushed Ritz crackers, and salt and pepper to taste. Once that is mixed, added the cooked squash and onions. Stir it all together.
Pour the mixture into a 9×12 casserole dish. If you use a dish that’s deeper than a Pyrex, it will just take longer to cook. I was advised to use the shallow Pyrex — that way I get to eat it sooner. Bake it until it is browned and bubbly on top. It took almost an hour in my oven. Just keep an eye on it.
This squash casserole is creaming and rich and delicious. It is like a savory cobbler. Oh man, I can taste it now… you will seriously love this recipe. I’m telling you that as a warning! Try this once and you’ll want it every day.
1 Comments
February 24, 2012
i substitute stove top stuffing mix, chicken flavor for ritz crackers…i melt about 1/2 stick of real butter and moisten stuffing mix…i substitute cream of chicken soup for mushroom…also, i add about 1/4 cup shredded carrots into the squash/onion boil to make them tender…it will surprise you…
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