Squash Casserole
“One simple vegetable, two different ways to prepare it. Whichever one you choose you won’t go wrong. Squash casserole is sure to be a staple dish for your family this summer!” – Bobbie Jo
Ingredients | Directions |
| 2-3 pounds of Southwestern Produce yellow squash 1 medium onion, diced 1 cup of sour cream 1/2 pound medium cheddar cheese, shredded 1 sleeve of Ritz crackers, crumbled ½ – ¾ stick of butter 2 teaspoons salt 1 teaspoon pepper | 1. Preheat oven to 375°. 2. Melt 2 tablespoons of butter in a very large saute pan and cook the onions over low heat for 15 minutes, or until tender but not browned. Add the squash and cook, covered, for 10-15 minutes until tender. 3. Add salt, pepper, sour cream, and shredded cheese and mix well. Pour mixture into an 8×10 baking dish. 4. In a bowl mix crackers with remaining 4 tablespoons of melted butter and sprinkle on top of squash mixture. Bake for 40-45 minutes, or until bubbly and browned. *Loyal Southwestern Produce customers Jeff and Cherie Sumner have a different way to prepare squash casserole using the same ingredients. Give it a try! 1. Preheat oven to 375°. 2. Boil the squash and onion until tender. Drain and mash a little. 3. Add crackers, sour cream, ½ stick butter, salt and pepper; mix well. 4. Stir in the cheese and place in a buttered casserole dish. Bake for 45 minutes. |