Magazine Monday - Very creamy Squash Casserole

Ready for Magazine Monday?

This time the Kitchen Gods didn't screw me up. I am without a doubt one of the most clumsy, accident prone, unorganized people...ever. But this night...I had all the ingredients on hand. I had good fortune, a new cutting board that my wonderful son bought me this past Mother's Day (Thank you Tristan!)and all the food was at serving stage at the same time.

Did you hear me, at the same time!




Behold the great bamboo cutting board, the way the water beads on the wood...


For Magazine Monday I pulled out the latest copy of Southern Living, the May 2010 issue. There is a feature there called Mama’s Way or Your Way where they take the same basic recipe and compare two different ways to prepare it. It’s always a mother-daughter feature and many times the daughter’s way is to use a microwave.

I always opt for the old fashioned style. Here is Mama’s Way, Squash Casserole. Pairs Parmesan and cheddar cheese and is super easy to make.



The recipe is as follows but I halved the ingredients. Just three of us AND we were going out of town the next day. No leftovers sitting around….

Grab the following ingredients..........

4 lbs. yellow squash, sliced

1 sweet onion, finely chopped

1 cup shredded cheddar (I used at least that much cheddar!)

½ cup chopped chives

1 (8 oz.) container of sour cream

1 tsp. garlic salt

1 tsp. freshly ground pepper

2 large eggs, beaten

2 ½ cups soft fresh breadcrumbs, divide amount and set aside

2 TBSP butter

Step One: Preheat oven to 350 F. Cook yellow squash and onion in boiling water for 5 to 8 minutes, until they are just tender. Drain well.

Step Two: Combine squash mixture, cheddar cheese, next five ingredients, 1 cup breadcrumbs and ¾ cup Parmesan cheese. Mix gently. Spoon into a lightly greased baking dish.

Step Three: Stir together melted butter and remaining breadcrumbs…sprinkle across top of casserole.

Step Four: Bake at 350 F for 35 minutes or until set.

I didn’t have too much leftover bread and used a two day old sourdough remnant. Chopped it finely and it still worked well. I halved this recipe with the exception of the Cheddar…because we just like cheese. The shibas were scavenging on the floor willing me to drop scraps of anything but mostly cheese.



Freshly cut tomatoes and avocado..........



Is this a keeper? Well, yes. Yes it is. The spirit of Magazine Monday is to try one of the recipes you copied or ripped out of a magazine and decide if it’s a keeper. A big affirmative on this one.



Sending this over to Cream Puff’s In Venice …..hope you like it if you try it. Please let me know :-)

Cheers!