Saturday, August 11, 2012

Easy Cheesy Squash Casserole

Thinking forward to the fall when cooler weather calls for comfort foods, I perfected this little recipe for you. 

Who can resist this creamy goodness?
 Although this baby takes advantage of summer's bounty, these veggies are easy to find all year. And, you want to know the good news? If you happen to be a backyard farmer like us, you just may have more on your hands than you can use. In that case, simply make up a few of these, but DO NOT COOK.  Label each with the date and the cooking instructions including the temperature and the time.  

When you want some comfort food when the days are short and the temperature outside is cold, just thaw one of these comforting culinary treasures and within 30 minutes, you will have a yummy side dish to sink your teeth into.
Here is my recipe:
2 tablespoons canola oil
4 tablespoon butter
1 1/2 cups Ener-G gluten free bread crumbs
3-4 medium yellow squash, thinly sliced
1/2 medium sweet red onion, thinly sliced
1/4 cup fresh Parmesan cheese, finely grated
1/2 cup four cheese blend, softened to room temperature
1/2 cup sour cream
1 teaspoon salt  to taste

Here is how I did this: 
1. Using a gluten-free non-stick cooking spray, lightly coat a 9-inch square baking dish; set aside.

2. Place butter in medium-sized skillet over medium-high heat. When butter has melted,  add  bread crumbs. Stir frequently until bread crumbs are light brown and fragrant, about 3  to 5 minutes . Place toasted bread crumbs in a small bowl; set aside.

3. Preheat oven to 350 degrees Fahrenheit.

4. Wipe skillet clean and add canola oil. Place over medium heart; sauté vegetables just until soft, about 7 to 10 minutes depending upon high thinly vegetables are sliced. Remove from heat and place in medium sized mixing bowl. Add cheeses, sour cream and salt. Stir to combine.

5. Transfer squash mixture into the prepared baking dish. Spread toasted bread crumbs evenly over the top. Place baking dish in the center of a baking sheet and place in preheated oven. Bake for 20 to 25 minutes or until golden brown and bubbly.

6. To serve, garnish with sprig of fresh parsley.

Servings: 6

Oven Temperature: 350°F

Preparation Time: 20 minutes        Cooking Time: 30 minutes          Total Time: 50 minutes

Calories Per Serving: 197.59

Author's Notes:

  1. Zucchini squash may be substituted for the yellow squash, or use half yellow squash and half yellow.
  2. White onions may be substituted for the sweet red, but the flavor is not as mild.
  3. Caloric count may be reduced by using fat free sour cream and use only half the recommended amount. The result will not be as creamy.
  4. If you are serving this wonderful side dish at a dinner party, divided the portions into six 4-ounce ramekins and reduce the cooking time to approximately 12 to 15 minutes, but check after 10 minutes.
Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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