Summer produce fresh from the farmers market or your own garden is one of life’s true pleasures. The season is fleeting, though, so be sure to enjoy it while you can. There are many recipes for squash casserole and every one I’ve tried has been delicious. Here is a simple version that only requires one skillet and one baking dish. Because summer is too short to spend washing unnecessary dishes!
- 4-5 medium yellow crookneck squash - cut in 1/4 inch slices
- 1 medium onion, chopped
- 3 tablespoons butter (divided)
- 1 tablespoon all purpose flour
- 1 heaping tablespoon sour cream
- 3 tablespoons real mayonnaise (not Miracle Whip)
- 1/4 cup heavy cream
- salt, pepper, garlic powder, Creole seasoning to taste
- 1-2 cups grated cheddar cheese
- 1/4 cup bread crumbs
- Melt one tablespoon of butter in large skillet over medium high heat.
- Add sliced squash, season with salt, pepper, garlic powder and Creole seasoning.
- Cook about 8-10 minutes until almost tender and slightly browned.
- Remove from skillet and place in greased baking dish.
- In same skillet add remaining two tablespoons butter and melt over medium high heat.
- Add chopped onions and cook until translucent, about 3 or 4 minutes.
- Sprinkle flour over onions and continue to cook another minute, stirring constantly.
- Slowly pour in heavy cream, reduce heat to low and simmer until beginning to thicken.
- Remove from heat; stir in mayonnaise and sour cream.
- Taste and add more seasoning as desired.
- Pour cream mixture over squash in baking dish.
- Mix well.
- Top with grated cheese then sprinkle with bread crumbs.
- Sprinkle with freshly ground black pepper and paprika.
- Bake at 350 degrees about 30-40 minutes or until hot and bubbly and cheese is slightly browned.
Squash and onions, chopped and sliced:
I happen to like my food very well-seasoned, as you can see here:
Ready for the oven:
This makes a wonderful side dish but I happen to like it as the star dish of an all-veggie dinner. Pick out the best looking vegetables at the farmers market and enjoy a plate of summer goodness. I recently served this along with baked potatoes, whiskey-glazed carrots and a nice green salad. I then enjoyed the leftovers for my lunch the next couple of days.
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