Recipe by GypsyAnn
Another great Southern Living recipe that made it into the Five-Star Cookbook. Easy and delicious.
Top Review by Chef*Lee
I am re-reviewing this recipe because I really like the bones of it. The first time I made it, the squash's seasonings didn't really come through. So first of all, after I mashed the squash, I drained it for a second time. I replaced the 1/2 tsp salt with 1 tsp Lawry's Seasoning Salt and I added 1/2 tsp pepper. I also upped the ground red pepper to 1/4 tsp. I added 1 1/2 TBSP fresh diced jalapeno and a 2oz jar of pimientos, drained. Kept the basil and everything else the same. It was soooooo good!!! I love the method of this recipe so definitely taste your squash mix before putting it in your casserole to suite your tastes because I think that salt and heat are definitely subjective. Love this recipe, thanks for posting!!!!!
- 10 large yellow squash, cut into pieces
- 1⁄2 cup onion, chopped
- 1 (8 ounce) carton sour cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon ground red pepper
- 1 cup soft breadcrumbs
- 1⁄2 cup cheddar cheese, shredded
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Cook squash and onion in boiling water 10 or 15 minutes or until tender. Drain well, and mash.
- Combine squash mixture, sour cream, salt, dried basil and red pepper, stirring well.
- Spoon mixture into a greased 2 quart casserole.
- Combine breadcrumbs, cheddar cheese, margarine and paprika and toss well. Sprinkle over squash mixture.
- Bake, uncovered, at 300 degrees for 30 minutes or until thoroughly heated.