Monday, September 28, 2009
Squash Casserole for My Girl Paula
This squash casserole was heaven on a plate! I am happy to say that Paula's squash casserole was one of my suggestions for this month's My Girl Paula recipes. This time of year, squash is everywhere in abundance. Plus, it is super cheap and tastes delicious. I am inhaling it right now as a write this post and I am wishing that I would have made more!! The squash, onion, cheese and ritz cracker really come together to make one flavorful dish. This is a absolute repeater recipe. In fact, it might be my very favorite Paula recipe to date!! If you love squash, you will be super excited about this recipe, I promise.
On another note, food blogging can be known to cause "strange" behavior. Like making squash casserole for breakfast because the recipe is due to post today!! I know that all food bloggers know what I'm talking about, but my family thinks I've lost my mind. I am one of those people who need deadlines, otherwise some things just never come to pass. I am so glad the deadline came about for this squash casserole today, it was a delicious breakfast.
Squash Casserole - The Lady & Sons Too by Paula Deen
2 cups cooked mashed yellow squash
2 cups Ritz cracker crumbs
1 cup evaporated milk
1 cup shredded cheese, such as Cheddar or Swiss
1 cup chopped onion
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
pinch of sugar
6 tablespoons butter
Place the squash in a large bowl. Add the cracker crumbs, milk, cheese, and onion, and stir well. Stir in the eggs, salt, pepper, sugar, and butter, and pour into a greased 1-quart casserole. Bake at 350 for 40 minutes.
Notes: I actually quartered the recipe and it turned out fabulous. The recipe was somewhat vague. I wasn't sure how to cook or mash the squash. I ended up softening the squash with a little bit of butter in a skillet on the stove. Once it was softened, I mashed it up with a spoon, leaving some texture. I also cooked the chopped onions with the squash, because I didn't want the onion to be raw in the casserole. I didn't have evaporated milk, so I used regular milk with fab results. I had some 5 year aged cheddar in my refrigerator from my favorite cheese shop. It added a delicious flavor to this recipe. Because I quartered the recipe, it reduced the egg to 1/2 egg. I used the egg white and tossed the egg yolk. I had to do my part in making the recipe healthier - ha ha!! Also, the recipe doesn't say how to add the butter into the casserole. I chose to soften mine in the microwave and stir it into the mixing bowl with the other ingredients.
Head on over to My Girl Paula where you can see a list of all the members and find out how they liked this casserole. Better yet, join up and cook along with us!! If you chose to play along, it wouldn't hurt to stock up on butter :D