Friday, September 17, 2010

I Surrender!

So, after spending all that time yesterday dissing the lowly casserole, I ended up going home and making one, LOL! It was a squash casserole and OMG was it good. Better than it looked for sure, LOL! Now, my burning question is this- is a casserole truely a casserole if there is no meat in it? This came to mind as I was preparing it and the thought stemmed from an episode of Throwdown I saw on the Food Network. It was the macaroni and cheese throwdown that pitted Bobby Flay against Phildalphia's sweetheart, Miss Delilah (She really does make some awesome macaroni and cheese, BTW). On that show Delilah stated that if you put meat into your macaroni and cheese then it is no longer macaroni and cheese, it's a casserole. So, if I don't have meat in my casserole does that make it an au gratin?

Summer Squash Casserole

2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cheddar cheese soup
1 C. sour cream
½ C. butter or margarine (melted)
1 package herb seasoned stuffing (or 4 C. dry stuffing)

In a saute pan cook sliced squash and onions. Combine soup and sour cream. Fold in squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.

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