Thursday, June 9, 2011

Summer Squash Casserole!

Summer is on it's way and either you have a garden full of squash or they are starting to go on sale in your local markets these next months are a great time to stock up your freezer to save for the remainder of the year.   I posted this yummy recipe last year and my family still loves it.   This might even sneak by some of your pickiest eaters!    

I had tons of yellow squash from neighbors and family's gardens and I froze some chopped up with some zucchini and onions for a quick veggie latter in the year.   But I still had some left over!  So I searched the internet for another recipe to use up the yellow squash.  I found one for a Squash Casserole and I tried it out and it is AWESOME!  This also freezes perfectly well.

I wanted to share it with you so here goes:

2 Lb.  yellow squash
1/2 Cups  sour cream
1/4 Cups  melted butter
1/4 Cups  green onions -- sliced tops and bottoms (used white onions and chives)
1/2  Tsp. salt
1/8  Tsp. pepper
1 Cups bread crumbs
1/4  Cups Parmesan cheese
1/4  Cups melted butter

Cook squash in small amount of water until just tender.
Drain, mash slightly, then drain again. Combine with sour
cream, 1/4 cup butter, onions, salt and pepper. Place in
buttered 1 quart casserole dish. Mix together bread crumbs and
cheese; toss with 1/4 cup melted butter. Sprinkle this mixture
over squash. Bake in preheated 350 degrees oven for 25 minutes or
until bubbly. Serves 6.

I cooked these just before the topping turned golden brown and let them cool, wrapped them up and froze them.   I took them out of the freezer and heated them at 350 degrees just until they were heated through and the tops were brown and they made a tasty side dish.  I served this with pork and green beans.  Tasty yummy good!

These freeze really well and makes for GOOD fast food always handy in your freezer.

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