Prep 20 mins
Cook 25 mins
I consider my MIL (MaMa Kat) to be one of the best cooks on the planet. This recipe is to die for. There are some similar to this one but, this one ROCKS!!! It is one of her many recipies that just make your mouth water. The sausage is key! Enjoy!!!
- 4 -6 medium yellow squash
- 1⁄2 lb breakfast sausage
- 1 small onion
- 1⁄2 cup sour cream
- 1⁄3 cup monterey jack cheese
- 1⁄3 cup Velveeta cheese
- 1⁄3 cup cheddar cheese
- 1⁄3 cup butter
- 1 egg, beaten
- Ritz cracker
- Brown sausage, drain and set aside.
- Cut and stem squash and onion. Butter a 9 X 13 baking pan and set aside.
- Melt butter, sour cream and all cheeses. Add pepper and paprika to taste. Add everything to baking pan and blend together.
- Cover with crumbles crackers and dot top with little pats of butter. Bake uncovered at 350 until golden brown, about 30 to 35 minutes.
Delicious! I made this for dinner last night and DH and I really liked it. Even the cat strolled in after dinner and asked for a taste of what I’d left on the plate – she usually disdains our taste in food and doesn’t bother to sample! I didn’t have Monterey Jack so I substituted Havarti and it was fine. I processed my crackers in a food processor and drizzled in melted butter to make a nice topping. I cut my squash in chunks that were too large (like I would if I were cooking the squash on the stove. I was afraid if cut too small it would release too much liquid into the casserole and make it soupy.) The result was a quite lumpy looking dish – not what you usually expect from a squash casserole. But that was fine with us. I’d just suggest if you want it to be a smooth and well blended casserole, you might want to first cook and drain the squash then proceed with the recipe. Personally, I liked not having to precook the squash as all the recipes I’ve used say to do. If you don’t want to precook, I’d suggest cutting the squash into very small pieces and tossing them in a little flour so the dish thickens as the liquid is released. I used one sleeve of crackers for the topping and that was not enough, probably because I had these large chunks of squash to try to cover. Mine needed ten extra minutes of cooking time. This makes a very rich dish, so make the servings small to start. It really does steal the spotlight at the dinner table. Thank you for sharing. I’ll have to check to see if you’ve posted other Kat recipes.