Squash Casserole Recipe: v. 2011

Not a huge fan of Claire Robinson as a Food Network TV personality, but after trying her recent recipe for Squash Casserole, I may change my mind. What a treat!

I’m becoming a BIG fan of taking old school casseroles, revamping them for our century, and knocking some socks off!

Ingredients:
1 small Vidalia onion, chopped (about 3/4 cup)
Water
2 pounds yellow squash, cut into 1/2 to 1-inch cubes
Kosher salt and freshly cracked black pepper
1 cup good quality mayonnaise
1 1/2 cups grated Gruyere cheese
1 1/4 cups crushed butter crackers, divided

Directions:
Preheat the oven to 350 degrees F.

In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

Link to recipe of the Food Network site: Squash Casserole Recipe: Claire Robinson

Ingredients

  • 1 small Vidalia onion, chopped (about 3/4 cup)
  • Water
  • 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
  • Kosher salt and freshly cracked black pepper
  • 1 cup good quality mayonnaise
  • 1 1/2 cups grated Gruyere cheese
  • 1 1/4 cups crushed butter crackers, divided

Directions

Preheat the oven to 350 degrees F.

 

In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s