summer squash casserole
I think Shannon and I both made this last week -- it's very decadent and cheesy. From A Veggie Venture.
Serves 8 [not in my house -- was more like 4 or 5 servings]
2 pounds yellow squash, ends trimmed, halved lengthwise, sliced into half moons
SAUCE
2 tablespoons butter
1/2 cup sour cream [I used fat-free plain yogurt]
1/2 cup cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon paprika
2 egg yolks, beaten slightly with a fork
2 tablespoons chopped chives
TOPPING
2 tablespoons butter, melted
1/4 cup panko or dried bread crumbs [I used a mixture of both]
1/2 cup grated Parmesan
Chopped chives for garnish
Preheat oven to 350F.
SQUASH
Place squash pieces in a microwave-safe dish, add a tablespoon or two of water and cover with plastic wrap. Cook on high until squash reaches the desired tenderness. (It won't soften much more in the oven, so do watch the tenderness. I cooked the squash until it was cooked but still had some slight bit of bite.) Drain if needed.
SAUCE
In a saucepan, melt the butter, sour cream, cheese, salt and paprika until smooth. A tablespoon at a time, whisk the hot sauce into the eggs, then return to the saucepan. Stir in the cooked and drained squash. Arrange in a greased shallow casserole dish.
TOPPING
Mix the topping ingredients. (Next time I'll brown these a bit in a skillet.)[I did this -- not sure if it made a difference.] Arrange evenly across the squash.
BAKE
Bake for 25 - 30 minutes until hot and bubbly clear through. If the topping isn't browned, slip under the broiler for a few minutes, watching carefully so not to burn. Sprinkle with the chopped chives. Serve immediately.
Serves 8 [not in my house -- was more like 4 or 5 servings]
2 pounds yellow squash, ends trimmed, halved lengthwise, sliced into half moons
SAUCE
2 tablespoons butter
1/2 cup sour cream [I used fat-free plain yogurt]
1/2 cup cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon paprika
2 egg yolks, beaten slightly with a fork
2 tablespoons chopped chives
TOPPING
2 tablespoons butter, melted
1/4 cup panko or dried bread crumbs [I used a mixture of both]
1/2 cup grated Parmesan
Chopped chives for garnish
Preheat oven to 350F.
SQUASH
Place squash pieces in a microwave-safe dish, add a tablespoon or two of water and cover with plastic wrap. Cook on high until squash reaches the desired tenderness. (It won't soften much more in the oven, so do watch the tenderness. I cooked the squash until it was cooked but still had some slight bit of bite.) Drain if needed.
SAUCE
In a saucepan, melt the butter, sour cream, cheese, salt and paprika until smooth. A tablespoon at a time, whisk the hot sauce into the eggs, then return to the saucepan. Stir in the cooked and drained squash. Arrange in a greased shallow casserole dish.
TOPPING
Mix the topping ingredients. (Next time I'll brown these a bit in a skillet.)[I did this -- not sure if it made a difference.] Arrange evenly across the squash.
BAKE
Bake for 25 - 30 minutes until hot and bubbly clear through. If the topping isn't browned, slip under the broiler for a few minutes, watching carefully so not to burn. Sprinkle with the chopped chives. Serve immediately.
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