Jo's Kitchen Squash Casserole
It’s that time of year! All the fresh veggies coming off and what a joy it is to have food to nourish our bodies without buying it at a grocery store. For my household, it brings peace knowing we live in a rural area filled with so many families who grow their own produce. One vegetable that grows in abundance is squash. We didn’t plant any this year, but I’ve had neighbors and friends offer squash to us, so we won’t go without. Let me share with you how to make a delicious, comforting squash casserole.
Ingredients:
4 to 6 cups of yellow squash cut into slices 1 sweet onion, diced 1 ½ cups Ritz crackers or corn flakes, crushed 1 ½ cups shredded cheddar cheese Kinder’s roasted vegetable seasoning Salt and pepper, heavy on the pepper Garlic powder 1 cup milk ¼ cup melted butter 1 large egg, beaten ½ cup sour cream Preheat your oven to 350 degrees. In a skillet, you want to lightly cook the squash and onion together until the squash releases most of the water and the onions become soft, but not mushy. In a large bowl, combine the squash and onions, ½ cup of the cheese, seasonings, milk, sour cream, butter, and egg. Fold together until blended and spread in a 9x13 sprayed baking dish. With the rest of the butter, mix the crushed crackers or corn flakes together and sprinkle on top of the casserole. Then top with the remaining cheese. Bake at 350 for about 20 minutes, until bubbly.
Pair this sweet, savory dish with anything you wish! You won’t be sorry.
ENJOY!
