Cheddar Squash Casserole
Jul 10, 2013 in side dishes, vegetables. Read the original on: Simple Gourmet Cooking
Weekends never seem long enough. Â I've always said that it's unfair that a typical work week is five days long but we only get 2 days for weekend-who decided that's the way it should be? Â As fast as they go by, Matt and I always try to make the most of our weekends. Â One tradition we started this year is going to our local farmer's market on Saturday mornings. Â It's actually dog-friendly so the three of us have been enjoying walking around and looking at all the fresh, local produce and other goodies for sale. Â There has been a ton of great looking zucchini and yellow squash at the market lately, and of course I couldn't help myself and had to buy some.
One of my favorite ways to eat squash is grilled-just sprinkle with a little olive oil and season with salt and pepper and let the grill and squash do everything else-it's really wonderful! Â But sometimes I like to change things up a bit. Â This casserole is perfect if you're looking to use up some summer squash-the cheese and onions really complement the squash without overpowering it. Â This recipe is definitely going to be making another appearance around here before summer is over!
Squash Casserole
2 tablespoons unsalted butter
6 cups chopped zucchini and yellow squash (any combination of the 2 is perfect)
1 small yellow onion, chopped
2 cups grated sharp Cheddar cheese
1/2 cup sour cream (I used light)
1/8 teaspoon garlic powder
Pinch cayenne pepper
Kosher salt and pepper, to taste
1 sleeve Ritz crackers, crushed
Preheat the oven to 350 degrees F. Grease a 2 1/2-quart casserole dish.
Melt the butter in a large skillet over medium heat. When melted, add the squash and onion, and cook until the squash is tender and the onions are translucent, about 10-15 minutes, stirring frequently.Â
Meanwhile, combine the cheese, sour cream, garlic powder, cayenne, salt and pepper in a large bowl.
When it's done cooking, drain the squash and onion mixture in a colander to release some of the extra liquid.
Stir the squash and onion mixture into the cheese mixture. Mix well, and pour into prepared casserole dish. Top with cracker crumbs, and bake for 20-25 minutes, until golden and bubbly.
Source: Adapted from Ezra Pound Cake
2 tablespoons unsalted butter
6 cups chopped zucchini and yellow squash (any combination of the 2 is perfect)
1 small yellow onion, chopped
2 cups grated sharp Cheddar cheese
1/2 cup sour cream (I used light)
1/8 teaspoon garlic powder
Pinch cayenne pepper
Kosher salt and pepper, to taste
1 sleeve Ritz crackers, crushed
Preheat the oven to 350 degrees F. Grease a 2 1/2-quart casserole dish.
Melt the butter in a large skillet over medium heat. When melted, add the squash and onion, and cook until the squash is tender and the onions are translucent, about 10-15 minutes, stirring frequently.Â
Meanwhile, combine the cheese, sour cream, garlic powder, cayenne, salt and pepper in a large bowl.
When it's done cooking, drain the squash and onion mixture in a colander to release some of the extra liquid.
Stir the squash and onion mixture into the cheese mixture. Mix well, and pour into prepared casserole dish. Top with cracker crumbs, and bake for 20-25 minutes, until golden and bubbly.
Source: Adapted from Ezra Pound Cake
Read the original on: Simple Gourmet Cooking
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