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The perfect summer squash casserole, light yet packed with delicate squash flavor!
Preheat oven to 375 degrees.
In a large pot of salted water, boil squash until tender, approximately 8 – 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.
Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.
Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into a gratin or baking dish.
Melt remaining 4 tablespoons of butter and combine with Ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 – 35 minutes, or until golden brown.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!