The recipe is for a Squash Casserole. It was dangerously delicious and I kept going back for more. It was very easy to eat more than the appropriate portion (1 cup for 3pp) so I would suggest making it for the actual serving size 6 people. It would be a great addition to any brunch.
The recipe calls for a bag of refrigerated sliced squash and zucchini from your grocery store. I assume this is to keep the time to under 15 minutes. I love fresh zucchini and squash so I just sliced enough fresh for 7 cups per the recipe (it was 2 medium size zucchinis and 1 large yellow squash). The other ingredients are below (onion -1 1/2 cups, reduced fat cheddar cheese- 1/2 cup, light sour cream- 1/2 cup, panko bread crumbs- 3/4 cup, salt and pepper- 1/2 tsp each).
First you have to saute the onion, squash, salt, and pepper mixture in a pan (spray with cooking spray). You need a REALLY big pan. Sorry the photo below is fuzzy but I was wrangling runaway squash and zucchini jumpers who kept ending up on the stove top (like I said...REALLY big pan).
After those have sauteed (8 minutes) you add the sour cream and cheese and stir it all together. Here comes the easy part, then you spoon it into a pan, top it with the panko crumbs, spray the top with cooking spray, and pop it into the oven at 400 for 30 minutes. Voila... the best darn Squash Casserole I have ever eaten!
I served it with some leftover chicken I had and ate it for lunch. I also served it as a side for dinner, oh, and I might have had some the next morning for breakfast.
I took my Mom some as well and she raved about how good it was too! So I rate this recipe 5 stars in my book. Plus I didn't even mess anything up this time. No burns, no spilled cheddar cheese on the floor, no huge mess!
If you would like the full recipe please feel free to email me and I will try to get back to you ASAP.
Go Ravens! Happy Friday! Have a wonderful weekend!
