The Pirates' House squash casserole
posted by Mikulak
Thursday, January 15, 2009
8 to 10 yellow squash, about 2 1/2 pounds
2 cups sour cream
2 tablespoons dry dill or fresh dill
1 tablespoon salt
1 tablespoon pepper
1 cup melted butter
1 onion, peeled and sliced
1 1/2 cups crushed Ritz crackers or breadcrumbs
Heat oven to 350 degrees. Trim ends of squash, and slice half-inch thick. Steam or boil squash 8-10 minutes or until just fork tender. Strain in a colander. Place paper towel atop cooked squash, and press gently to squeeze out as much moisture as possible. Place squash in a large bowl.
In a small bowl, whisk together sour cream, dill, salt, pepper and melted butter. Add the onion slices to the squash, add the sour cream mixture, and toss to mix well. Transfer to an 8-by-13-inch casserole dish.
Top squash mixture with crushed Ritz crackers or breadcrumbs, and drizzle with a little melted butter. Bake squash casserole 45 minutes or until crust is golden brown.
2 tablespoons dry dill or fresh dill
1 tablespoon salt
1 tablespoon pepper
1 cup melted butter
1 onion, peeled and sliced
1 1/2 cups crushed Ritz crackers or breadcrumbs
Heat oven to 350 degrees. Trim ends of squash, and slice half-inch thick. Steam or boil squash 8-10 minutes or until just fork tender. Strain in a colander. Place paper towel atop cooked squash, and press gently to squeeze out as much moisture as possible. Place squash in a large bowl.
In a small bowl, whisk together sour cream, dill, salt, pepper and melted butter. Add the onion slices to the squash, add the sour cream mixture, and toss to mix well. Transfer to an 8-by-13-inch casserole dish.
Top squash mixture with crushed Ritz crackers or breadcrumbs, and drizzle with a little melted butter. Bake squash casserole 45 minutes or until crust is golden brown.
Serves 8 to 10.
Find this recipe at:
http://www.courier-journal.com/blogs/fea04/blog.html
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