Tuesday, August 25, 2015

Crookneck Casserole

Gary said he doesn't like yellow squash but he's been raving about this crookneck casserole for two days. I adapted a recipe from Paula Dean who adapted a recipe from Uncle Bubba. Slice six medium crookneck squash very thin. (Six squash sounds like a lot but when you saute them they shrink quite a bit). (Most soft skinned summer squash could be used including zucchini but I think the mild flavored crookneck squash is best for this recipe). Slice 1/4 red onion thin. Saute the onions till soft and set aside and do the same with the squash. Meanwhile rub olive oil in the bottom and sides of an 8 x 8 glass baking dish. Sprinkle the bottom of the dish with medium grit cornmeal.

Place a layer of the squash on the bottom of the baking dish covering all the open spaces. Layer all of the onions. Put one layer of fresh tomatoes and sprinkle liberally with herbs of your choice, preferably fresh if you have some growing in your garden. I used garden sage, marjoram, Spanish tarragon, and basil which I cut up with a scissors. Put a few dollops of sour cream and shredded or thinly sliced cheese of your choice. I used thin sliced smoked Gouda. Next layer the remainder of the squash. Sprinkle the top with Parmesan cheese and more corn meal. Then put a few pats of butter on top. Bake at 350 F for 30 to 45 minutes till top begins to brown and you can hear mixture bubbling. Even though I didn't use any egg to hold the ingredients together, the casserole when cut into sections stayed together uniformly.

I worked at the gallery yesterday and noticed I sold a few more pieces of pottery. Thanks for reading and for all your comments.

18 comments:

  1. Another terrific way to use squash. Thanks!

    ReplyDelete
  2. Hi Suzi, thanks, I had been making squash curry and Gary was tired of it so tried this and it's a winner.

    ReplyDelete
  3. Good idea for baking squash!

    ReplyDelete
  4. Hi Barb, thanks, good idea and delicious too. Ha.

    ReplyDelete
  5. Sounds delicious, I wonder if it could be made in a round (hand crafted) casserole.

    ReplyDelete
  6. Hi Lori, thanks, of course, I just have these glass dishes which fit in my toaster oven. but I turn the toaster oven on cold so any pottery could go in there if it fit.

    ReplyDelete
  7. Ooh my...this sounds so yummy!

    ReplyDelete
    Replies
    1. Hi Turquoisemoon, thanks it was yummy, other than the pre- saute it's very easy to make.

      Delete
  8. That recipe sounds so good. I'll see if I can do something similar in Hawaii.

    ReplyDelete
    Replies
    1. Hi Gigi, thanks, so quick and easy and I love one dish meals.

      Delete
  9. Replies
    1. Hi Sue, thanks, yes that's the feeling you get after eating it. Ha.

      Delete
  10. I've not had any squash in ages...now I just might have to get some and make this casserole! :)

    ReplyDelete
    Replies
    1. Hi Lee, thanks, whatever we get at the farmer's market I try to think of a new way to cook it, this one is a winner

      Delete
  11. Jeff has a favorite squash casserole that is made with sour cream, cream of chicken soup, and pepperidge farms stuffing mix. I think you recipe would be a good change. The smoked gouda and herbs sound wonderful.

    ReplyDelete
  12. Hi Michele, thanks, that smoked gouda is wonderful but it really didn't melt in the casserole, perhaps I need to shred it next time, now where is my shredder. almost two years here and I have no idea. Ha.

    ReplyDelete
  13. This casserole looks scrumptious and I love the addition of the cornmeal, fresh herbs, and Gouda cheese, too. Thanks for the great recipe, cher!

    ReplyDelete
    Replies
    1. Hi Marguerite, thanks, it is really good, of course the added ingredients enhance the bland squash. ha.

      Delete

I love suggestions, questions, critiques, thanks for your comment