Thursday, January 5, 2012

Squash Casserole

Probably my favorite veggie casserole is my yellow squash (Crookneck) casserole...I start by washing and slicing some...I just buy a bunch...no exact measurements here. Put them in a steamer basket over some water, turn the fire up, put the lid on and steam the crooknecks!
Next, chop up some onion and saute them in some butter/olive oil  (I put a little of both in the pan for sauteing!)  Cook until the onions are soft and beginning to get a little brown..

Go ahead and get out your Jack cheese....

and some crackers...doesn't really make any difference what kind.  I've used regular saltines, and regular Milton whole grains, Trader Joe's crackers....just grab some crackers - this is for the topping a little later...You could go ahead and crush some of them while the onions are cooking..

Open, drain, and rinse a can of these.... they add the important CRUNCH to the casserole...

OK, looks like the squash has finished steaming...so drain them...
Put them in a baking dish...
Cube up a bunch of the Monterey Jack cheese and add to the squash, and go ahead and mix in the sliced water chestnuts...
Now stir in the onions....

Season LIBERALLY with salt and pepper... I use Trader Joe's smokey salt and lemon-pepper...
This does not go in the casserole...but it's nice to have on hand while you're cooking...
Looking good...about ready....
Put some butter in the skillet... melt it...
If you haven't already, take out some crackers and crunch them up...
That doesn't look like very many...I'm sure I used more after I took this picture...you want enough to cover your dish....
There we go!  After slightly browning the crackers in the skillet, sprinkle it over the squash, and cook in a 350 degree oven about 30 minutes, or until it starts bubbling around the edges.  


Enjoy!

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