Monday, July 27, 2020

Rosie Makes A Squash Casserole.

  I love summer squash
and a neighbor was kind enough to share some with me.
 I decided to make a squash casserole.
 You can use either yellow squash or zucchini.  

As for the size, 
I prefer small to medium squash.
You don't want a zucchini the size of a baseball bat
and the skin on the yellow squash gets tougher as it ages.

 Rosie's Squash Casserole
 2 small to medium yellow squash, peeled and diced
1 medium onion, peeled and diced
splash of oil and 1 TB unsalted butter 
kosher salt
freshly ground pepper
3 eggs
1/2 cup sour cream
1/4 cup chopped basil
1 cup + grated sharp cheddar cheese
1/2 sleeve Ritz crackers

Heat a medium sized skillet over medium high heat.
with a splash of oil and a tablespoon of butter.
Add in diced squash and cook, stirring, about 5 minutes.
Add in onion and cook an additional minute or two.
Season with kosher salt and freshly ground pepper
Pour squash and onions into a buttered 8 x 8-inch baking dish.
Beat eggs with sour cream
and add in a pinch of salt and pepper.
Pour over squash mixture.
Stir in cheese, saving a bit for topping.
Top with crushed Ritz crackers.
(At least 1/2 a sleeve.)
Sprinkle a little cheddar over top.
Bake in a 350° oven for 40 - 45 minutes
until cheese is set and topping is golden brown.
Let cool a bit before serving.


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