Summer Squash Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 large: Zucchini squash,
2 large: Yellow squash,
1/2 cup: Butter,
1 cup: Cheddar cheese, grated
1 cup: Sour cream,
1/2 tsp: Salt,
1/4 cup: Chives,
1/2 tsp: Paprika,
1 cup: Bread crumbs,
Parmesan cheese,
Directions:
Preheat oven to 350~. Slice squash in chunks. Cook for a few minutes
in boiling salted water. Drain thoroughly. Make a sauce from the
butter, Cheddar cheese, sour cream, salt, chives and paprika. Put
squash in a 3 quart casserole dish. Pour sauce over the top. Sprinkle
crumbs on this. Dot with butter. Sprinkle Parmesan cheese over the
crumbs. Bake until heated through. About 30 minutes. A recipe from
"Virginia Hospitality" cookbook. 1975. (Courtesy of Berkeley)
Source from luhu.jp
in boiling salted water. Drain thoroughly. Make a sauce from the
butter, Cheddar cheese, sour cream, salt, chives and paprika. Put
squash in a 3 quart casserole dish. Pour sauce over the top. Sprinkle
crumbs on this. Dot with butter. Sprinkle Parmesan cheese over the
crumbs. Bake until heated through. About 30 minutes. A recipe from
"Virginia Hospitality" cookbook. 1975. (Courtesy of Berkeley)
Source from luhu.jp