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Archive for September, 2009

Squash Casserole

2009_09250004

This is the casserole, just about to be put in the oven. It’s on top of the new fire engine red filing cabinet I got from Ikea. I would have liked to include a picture of the finished product, but hungry sisters descended upon it and it was torn asunder. Margarets friend JJ was over for the dinner and said he had never eaten squash in his life (17 yrs. old)!!!! And he said he really liked it…so come on–give it a try. It’s very corny and buttery and cheesy. I make a half batch, like you see here, since I’m only cooking for 2 most days. It re-heats very well.

Squash Casserole

1 box of Jiffy Cornbread mix –prepared–I make it into muffins

4 1/2 cups chopped zucchini

4 1/2 cups chopped yellow squash

1 large onion

1 1/2 sticks of butter

8 ozs. grated cheddar cheese ( I use the same amount even when halving this recipe) (I’m bad)

3 cubes of chicken boullion

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme-crumbled

1 tsp. garlic

Preheat oven to 350. Grease up a baking dish, 9×13 (or there abouts) if making the whole recipe.

Put all the squash in a deep saucepan and just cover with water. Bring to a boil. Turn it off, letting it set for a bit. Now is when I fry up the onion in the butter–on medium heat –don’t brown it -just cooked. Put in the bouillon cubes and they will melt into the butter, with a little help. Now’s here is the part I usually forget. When you drain the squash, put a measuring cup in the sink because you want to reserve 1 cup of the squash liquid. If you forget like me, just sub a cup of broth or water-whatever liquid you want. Dump the drained squash into a large mixing bowl. Crumble in the already made cornbread. Throw in the reserved cup of squash water and everything else. Don’t forget the onion.  Cover casserole dish in foil for 30 minutes, then uncover for 20 more. It’s a great side dish!!

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