Sarasota's Squash Casserole With a Tomato Topping

"I know there are many squash recipes out there. And, I admit, I am not much of a casserole fan, however, sometimes a good creamy casserole is just want you need. Besides ... my favorites, zucchini and summer squash so what could be bad. Now my absolute must for this dish is Ritz crackers and fresh herbs, and to me, this is what makes the dish. It is a simple easy side dish for any day of the week."
 
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Ready In:
50mins
Ingredients:
14
Serves:
6-8

ingredients

  • 2 14 lbs squash, I like mine diced in 1/2-inch cubes (I use a mix of zucchini and yellow or summer squash)
  • 12 cup yellow onion, copped
  • 1 teaspoon minced garlic
  • 2 eggs (extra large or jumbo, 3 if medium)
  • 12 cup sour cream (no low fat)
  • 1 34 cups white cheddar cheese cheese (you can use any kind, I just like the white cheddar with this, 1 1/2 cup for the casserole, 1/4 cup )
  • 1 cup fine cracker crumb (Ritz)
  • 1 large tomatoes, cut in slices (I like a large beefsteak)
  • 2 tablespoons melted butter (no margarine)
  • 1 tablespoon fresh parsley
  • 12 teaspoon dried thyme
  • 1 tablespoon olive oil
  • salt
  • pepper
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directions

  • Vegetables -- In a medium saute pan, add the olive oil and bring to medium heat. Add the onion, garlic and squash and saute until both the squash and onion become tender. Don't cook on high, you don't want to brown them, you just want to slowly soften them. It should take around 5 minutes.
  • Sauce -- In a small bowl beat the eggs well and add the sour cream, parsley, cheese, thyme, salt and pepper and mix well.
  • Casserole -- After the vegetables are soft, remove from the heat and stir in the parsley, crackers, butter and then the egg / sour cream mixture.
  • In a medium casserole dish, spray with Pam or any non stick spray and pour in the squash mixture. Top with the remaining cheese and cracker crumbs.
  • Bake -- 425 degrees (middle shelf) for 15 minutes. Top with the tomato slices and a little salt and pepper. Cook another 10 minutes until golden brown and bubbly. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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