Recipe: Baked Squash Casserole with Cheese and Bread Crumbs
A Family Favorite
Guaranteed to get your children to eat their vegetables. This cheesy squash casserole is a long time favorite of my family. I cook this for holiday, Sundays and with special meals. It is a rich and tasty side dish with pork, chicken, and beef. When made with healthy and natural ingredients, this recipe can be as nourishing as it is tasty.
- 4 Cups (About 6) Yellow Squash, Sliced
- 1 Yellow Onion, Diced
- 2 Tablespoons Fresh Garlic, Chopped Fine
- 4 Tablespoons Butter
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese, Grated
- 1 1/2 Cups Seasoned Bread Crumbs
- 1 Teaspoon Each Salt and Pepper
- Heat 3 of the 4 tablespoons of butter in frying pan on medium heat until it sizzles.
- Add diced onion and garlic to the heated butter and cook over medium heat until tender and the onions are transparent. Stir frequently.
- Slowly add sliced squash to the pan. Season each layer with salt and pepper. Cover the pan with a tight lid and keep heat on medium. Allow squash to cook for 10 minutes. Uncover and stir to make sure all squash are cooked evenly.
- Continue cooking squash in the covered frying pan for another 10 minutes until it is soft.
- While the squash is cooking, prepare the remaining ingredients. Combine the sour cream and cheddar cheese in a large bowl until mixed thouroughly.
- When squash is finished, transfer it to a collander and squeeze all the water and butter out. Pat it dry with a paper towel.
- Transfer the drained squash to the mixture of sour cream and cheddar cheese. Mix well, but don't overmix and tear the squash. For extra flavor, you can add parmesean cheese during this step.
- Pour the cheese, sour cream and squash mix into a lightly greased 9 x 12" pan. Spread it out evenly with a spoon.
- Mix breadcrumbs, remaining tablespoon of butter (melted), and salt and pepper (and any of your other favorite seasonings) in a small bowl. Cut melted butter into the mix with a fork. By making sure all breadcrumbs are saturated with butter, the crumbs will not burn. Spoon breadcrumb mix on the top of the squash casserole.
- Cover the pan with aluminum foil and bake at 350 degrees for 30 minutes. When it is done, take the pan out, remove the foil and allow the casserole and breadcrumbs to brown on the top for an additional 5 minutes. ENJOY!
To cut fat and calories:
A healthier version of this recipe can be made by using low fat ingredients such as light sour cream, reduced calorie bread crumbs, and low fat cheese. While margarine can be used as a replacement, I do not avocate the use of margarine because it is not a natural ingredient. The chemical composition of margarine is very similar to the composition of plastic. For this recipie, I used pasture fed butter which means that the cows providing the milk were fed on natural grasses and not grain and hormones.
|Serving size: 6|
|Calories from Fat||0|
|% Daily Value *|
|Saturated fat 2 g||10%|
|Carbohydrates 12 g||4%|
|Fiber 3 g||12%|
|Protein 7 g||14%|
|Cholesterol 8 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Facts About Squash:
-A squash is a gourd, but it has more characteristics of a fruit than a vegetable.
-The smaller the squash is, the more flavor it will have.
-Most of the nutrients of the squash is in its skin. It is always best to keep the skin on the squash for the best nutritional value.
-The name "squash" is the Native American word for "something eaten raw."
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