March....

~ Greetings and Warm Welcome to my Blog ~

Today just a quick share....

Last week I put out a new FlossTube Video that shares what I stitched in February 2023: HERE

I did a tutorial on Patchwork Pears....HERE

And TODAY I made this: 

Southern Squash Casserole

Now I know technically I'm a Yankee, but I can cook with the best of the Southerner's 

bring it on :)

I've tried several recipes and I've come up with a size and taste that pleases my people. 

Here it is: 

12-15 smallish summer squash. Small guys are more tender and less seedy. 

Wash and sliced 1/4 inch thick

2 Vidalia Sweet Onions, chopped

Melt 4 TBS. butter in a pot and cook the squash and onions until almost soft, with just a bit of a bite to them left. Then put all in a strainer for 5 minutes to drain off all the extra liquid. 

Meanwhile grate: 1 cup of sharp cheddar and 1 cup of cheddar (did you know that grating your own cheese is best for creaminess? Grated/Shredded cheese you buy has an anti-clumping agent on it so that the product will be very dry when baked. It is cheaper and better for cooking to buy a block of cheese and grate it yourself. Takes just seconds if you have a food processor. 

In a bowl combine:

the grated cheeses

2 beaten eggs

1 c. sour cream

1 tsp salt

1 tsp black pepper

1/2 tsp cayenne pepper

2 tsp granulated garlic

1/2 c.  parmesan cheese

MIX WELL, then add in the onion and squash; mix to combine all together.

Pour into a prepared 9 x 13 pan sprayed with cooking spray.

Then make topping: 

1 sleeve of Ritz Crackers; crushed

plus 2 tbs of melted butter and 1/4 cup of parmesan cheese

mix and then sprinkle over top of casserole evenly. This isn't as crackery as some casserole recipes because we want the mouth texture and taste but not to overwhelm that delicious squash with a hit of spice from the cayenne.

Bake at 375 for 25-30 minutes until bubbly and top golden.

Enjoy and whistle Dixie...this is DELICIOUS!