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Thursday, September 20, 2012


Our kids decided they wanted to have a 4 course meal, because it was "fancy".
Joe set the table, complete with candles, the good china and chargers under the plates - one of the courses was this wonderful squash casserole, served with pork loin.
The whole evening was so enjoyable, but the excitement of the kids was the best part of all!


4 pounds squash, sliced
1 large, sweet onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup chopped chives
1 (8 ounce) container sour cream
1 cup mayonnaise
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
1 1/4 cups freshly shredded parmesan cheese, divided
4 tablespoons butter, melted

Heat oven to 350F.
Cook squash and onion in boiling water, 8 minutes or just until tender. Drain mixture well.
Combine squash mixture, cheddar cheese, chives, sour cream, mayonnaise, garlic salt, black pepper, eggs and 3/4 cups parmesan cheese.
Spoon into a lightly greased 13 by 9 inch baking dish.
Stir together melted butter and breadcrumbs and remaining parmesan cheese.
Sprinkle breadcrumb mixture over top of casserole.
Bake for 35 to 40 minutes or until set.

Recipe adapted from Southern Living, May 2010

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