So awhile back I told you we would talk about Squash. See, I didn’t forget! It’s just taken me a while. Last week was a wedding cake weekend so I pretty mush lived and breathed wedding all last week.
I think things turned out pretty well
Anyway, working on this kept me distracted from almost everything else including the blog.
Let’s talk about squash. Did you plant a garden this year? Is it blessing you with tons of delicious things? I wish I’d planted a garden, but fortunately I have people who love me and are willing to share.
Growing up I pretty much thought squash was one of the most disgusting things on the planet. Every family reunion or Sunday family dinner someone would always bring squash casserole, YUCK! It was always the same…mushy squash with cheese! I just couldn’t force myself to like it. Once I started cooking for myself I realized I didn’t have to cook squash the same old way I’d always had it. I could change things up and create something I would like.
I pretty much sat down in front of the computer one day and looked at about 100 different squash casserole recipes. OK, maybe not that many, but it felt like it. I decided what parts I liked in about 1/2 a dozen of them and this is what I came up with.
1 1/2 sleeves Ritz crackers, crushed
1 stick of butter, melted
1 1/2 – 2 lb. yellow squash, cooked, drained, and mashed
1 grated carrot
1 can cram of chicken soup
1 C. sour cream
1 C. sharp cheddar, shredded
1 sm. onion chopped, fine
In a small bowl microwave butter in 30 second increments until melted. Mix the Ritz crackers with the butter. Press part of this mixture into the bottom of a casserole dish, reserving the rest for the top.
In a separate bowl mix together the squash, onion, carrot, sour cream, and chicken soup. Add in 3/4 of the cheese, reserving some for the top. Pour squash mixture into casserole dish. Top with remaining cheese and Ritz crackers.
Bake at 350 for 30 minutes or until warm and brown.