If you are a devotee of Meat and Three Restaurants, you know that each one has their special recipe for Squash Casserole. Here is one to make your own. With fresh summer yellow squash, Vidalia onions with all their nutrient density, and probiotic aged cheeses like Parmesan and cheddar, this casserole will find itself on yourtable not only for meat and three dinners, but holidays and more.
For more health information on yellow squash, click here.
Southern Yellow Squash Casserole
Makes 6 to 8 servings
Ingredients:
1 Tablespoon extra virgin olive oil
7 medium yellow squash, thinly sliced
1 large thinly sliced Vidalia onion
1 Tablespoon European butter like Kerry Gold
1/2 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese from a block, not a package*
1/2 cup whole milk sour cream
Kosher salt
Black pepper
1 sleeve crushed medium to fine buttery crackers
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
2. Heat the olive oil in a large skillet over medium heat. Sauté the squash, onions and butter until soft. Transfer to a bowl and stir in Parmesan and cheddar cheese as well as the sour cream. Add salt and pepper to taste.
3. Place mixture in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden brown and bubbly.
*Shredded cheddar cheese tastes better, melts better, and is softer than cheese from a bag. You can hand shred it or in a food processor with a shredding blade. Any time you want cheese to melt better, shred it off the block (cheese sauce and casseroles).
Adapted from pauladeen.com.
