| T O P I C R E V I E W |
| asnedecor |
Posted - Dec 26 2007 : 08:46:26 AM
Christmas Dinner was a hit this year, with a apricot glazed Pork Loin and new side dishes.
One of the biggest hits was Paula Dean's Squash Casserole. I am not a big yellow squash fan but this was so easy to make and tasted so good that I am adding it to my regular side dishes.
Here is the recipe I found in Paula Dean's Magazine that I picked up at the grocery store.
10 medium yellow squash (thinly sliced - about 8 cups)
1 cup chopped onion
1 cup chopped celery
1 8 oz package sliced baby bella mushrooms (I just sliced up regular white mushrooms and that worked fine)
1/2 cup chopped green bell pepper
4 cups shredded sharp cheddar cheese, divided
2 cups sour cream
1 teaspoon salt
3 cups herb seasoned stuffing mix (stove top works great!)
1/4 cup butter melted
1/2 cup chopped pecans
Preheat oven to 350. Lightly grease a 13 x 9 baking dish.
In a large Dutch oven or covered stock pot, combine squash, onion, celery, mushrooms and bell pepper. Add water to cover and bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until tender. Drain well.
In a large bowl, combine squash mixture, 3 cups cheese, sour cream and salt.
In a medium bowl, combine stuffing mix and butter. Add to squash mixture, stirring well. Spoon mixture into prepared baking dish, sprinkle with remaining cheese and pecans. Bake 30 minutes or until hot and bubbly. Serve immediately.
This is about 8 to 10 servings - so I am sure you can cut the recipe down for a smaller group.
So good .
Anne in Portland
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
|
| 1 L A T E S T R E P L I E S (Newest First) |
| lmillward |
Posted - Jan 02 2008 : 8:23:43 PM
Thanks for the recipe! I love the summer squashes and am always looking for a new way to cook 'em! I got a couple of boxes of winter squashes from my CSA this year and have been in heaven cooking them in all sorts of ways. I made a stuffed turban squash that was amazing! I am really enjoying all the heirloom varieties that are coming back now as well. They are so sweet and nutty (although I had to use a hacksaw to get through the ambercups!)
Long live the weeds and the wildflowers! ~John Muir |
|
|
