So you have successfully grown a garden full of squash and are now to show off your efforts at the dinner table, you need a fabulous squash casserole recipe. Or you could not resist picking up that fresh squash at the grocery store and are now looking for a tasty as well as an easy-to-cook recipe. Try the perfect summertime squash recipe mentioned below and be ready for plenty of compliments at dinnertime!
To start with, you need a summer squash, because the winter ones come with harder skin and are not suitable for this recipe. What you are going to prepare is called squash casserole with bread crumb or pecan topping, with onions and cheese.
These are the ingredients that you will need:Yellow squash: 2 pounds, chopped into 3/4-inch cubes
Onion: 1 cup, chopped finely
Salt: 1 teaspoon
Freshly ground pepper: 1/4 teaspoon
Butter: 4 tablespoons
Saltine crackers: 1 cup, crumbled
Milk: 1/2 cup
Cheddar cheese: 1 cup, shredded
1/2 cup pecans: chopped finely, or bread crumbs (buttered)
Take a big saucepan and put the squash pieces, chopped onion, salt and pepper, add some water, cover with a lid and cook till the squash gets tender. You will have to stir occasionally and add some water if required. Once the squash is done, drain out the excess water and put the squash mix back in the pan. Add the butter and the salt and pepper as per taste.
Now take a 1.5-quart baking dish and butter it evenly. Put the squash mixture and the crumbled crackers in the buttered dish. Add milk and the pieces of pecan or bread crumbs, and sprinkle the shredded cheese. Bake at 350 degrees for about 20 minutes (uncovered), till the milk gets absorbed.
|Vegetable Gardening :|
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