Monday, November 19, 2012

Squash Casserole

This Squash Casserole is super easy, and yummy!  This has a  cheesy mashed potato kind of taste so it would be a good dish to get your kids to eat more veggies!  I make this ahead of time because it freezes really well. Put into bread pans, cover the top with wax paper, wrap in plastic wrap and foil and this will stack really nicely in your freezer. 
It is a perfect side for Turkey dinner too, so I thought I would share it with you again. 

Squash Casserole

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.(I use two bread pans and make two meals out it!) 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.

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