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!

11 comments:

Janel said...

I think I could get even the squash haters in my family to eat this. Cheese makes everything better!

creampuff said...

I'm so glad it worked out and you had everything on hand. It looks delicious!

Kim said...

I just made squash casserole tonight! It's one of my favorites. My recipe was very similar to this one, but with ritz crackers instead of breadcrumbs.

Looks delicious Tina!

Erica said...

Such a beautiful dish!Sounds delicious.

Le laquet said...

Ok, here looms the UK/USA divide - squash? Like butternut squash or like courgette (zucchini)? Squash in the UK is a sugary syrup you pour into water to flavour it ... see how confusion happens! Casseroles are a whole other thing entirely over here too ;o)

http://en.wikipedia.org/wiki/Squash_(drink)

p.s. Looks delish - love courgettes and butternut/Prince Charming etc so I can't imagine I'd dislike it.

Joanne said...

I love summer squash and soon it's going to be taking over the markets, so I'm constantly looking for new recipes. This one DOES look like a keeper!

Pierce said...

Janel - I think cheese makes everything better.

Thank you CreamPuff!

Kim - what a great idea to use Ritz, Gotta try that one.

Erica, thank you for the nice comment :-)

Jo - You are so correct. When I first read about courgettes I had to look up what they are! I think you'd like this though and maybe Simon would too, It's cleverly loaded with cheese.

Joanne - It is a prolificly growing gourd, that's for sure. I am always trying to find different recipes for the little buggers.

Drick said...

sure looks like a keeper for me too, I love yellow squash and this is such a great recipe, the sourdough I think is a plus

Carla and Michael said...

I love this recipe. I do this with zucchini, it's the only way I can get Mr. Picky to eat squashes. Glad everything came together for you.

~3 Sides of Crazy~ said...

This sounds amazing. I'm making it for our mini family reunion in a few weeks - Thanks!

Pierce said...

Drick - It's not an expensive veggie either and if you grow them, wow, they are prolific.

Carla and Michael - You aren't the first one I've talked to who has to disguise vegetables, LOL!

3 Sides of Crazy - Hey, let me know how it turns out. And also the mini family reunion,. Thyat sounds cool!

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