Monday, August 9, 2010

A family fave

If your southern garden has gone berserk like mine has, you are probably up to your ears with squash! After putting up as much as I could for winter, sharing with everyone in town, I am still left with too much squash! What to do after steaming, grilling, stuffing, sauteing, etc?? Squash Casserole! After tasting the most fabulous squash casserole at my grandfather's second marriage brunch (yes I said grandfather & second marriage-at age 72 he married his high school sweetheart)-but I digress-that squash was the best I had ever tasted, so after much tweaking, combining, and recreating; here is a family fave we serve with our Easter ham. Enjoy!

Squash Casserole

2 pounds yellow squash, sliced
1 fresh garlic pod, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 tablespoons butter, divided
1 cup crushed (to large crumbs) round butter crackers
1/2 cup half & half (for not as rich use milk)
1 cup sharp or extra sharp (depending on personal preference) Cheddar cheese, shredded (1/4 cup set aside)

Cook the squash, garlic, salt, and ground pepper in saucepan with small amount of water.  Cover and cook until squash is tender, stirring occasionally and adding more water if needed. While squash is cooking, sauté onion and bell peppers in butter in skillet until onion is clear, set aside. Drain the squash; return to the pan and add onions, and peppers. Fold cracker crumbs into the squash mixture; slowly adding half & half and ¾ cup cheese. Mix well. Pour into a greased 1 ½ qt casserole. Sprinkle top with remaining cheese and sprinkle with paprika. Bake at 350°, uncovered, for 20 minutes, or until casserole is bubbly. Serve hot.

P.S. This is perfect for a Sunday lunch with family & friends. Also, makes great leftovers for lunch at work on Monday!

Bon Appetit & y'all have a fab one!
The Southern Socialite