Today's Flavor with Chef Nikki Shaw
Waistline Wednesday CREAMY SQUASH CASSEROLE
8 cups yellow squash, sliced
1 1⁄2 cups water
1 cup onions, thinly sliced
1⁄4 cup butter
11⁄2 cups sour cream
1 cup parmesan cheese, grated sea salt, to taste white pepper, to taste TOPPING
1 cup Ritz crackers, crushed
1⁄2 cup parmesan cheese, grated
2 tablespoons butter, melted
Preheat oven to 375 degrees. Place squash in a large saucepan with water & bring to a boil. Reduce heat to low, cover & cook for 10 minutes. Drain all water from the pan. Stir in onions, butter, sour cream, parmesan, salt & pepper.
Pour squash mixture into a lightly greased 8X13-inch baking dish. In a small bowl combine cracker crumbs, parmesan and butter. Sprinkle topping evenly over casserole.
Bake for 20 minutes or until golden brown.
servings: 8 / prep time: 15 minutes / cook time: 30 minutes