Thursday, June 30, 2011

Guest Blogger Lightened Squash Casserole

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.
Welcome Catherine! She's sharing a recipe for Lightened Squash Casserole.
"Squash casserole is one of my favorite summer side dishes, as there is never a shortage of fresh, home-grown yellow squash around these parts! This is a lightened version, but I’ve also made the same recipe with regular cream of chicken soup and sour cream. There really isn’t much of a difference in taste to me, so I say cut back here so you can enjoy dessert later!"

•3 pounds yellow squash
•1/2 cup chopped sweet onion
•1 1/2 teaspoons salt, divided
•1 cup grated carrots
•1 (10 3/4-oz.) can reduced-fat cream of chicken soup
•1 (8-oz.) container light sour cream
•1/4 cup chopped fresh chives
•1/2 cup crushed cornflakes cereal
•1/2 cup crushed French fried onions
•2 tablespoons melted butter
•1/4 teaspoon freshly ground pepper
•Optional: 1 can water chestnuts, chopped; gives it a little crunch!

1. Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.

2. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.

3. Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.

4. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
About Catherine

I learned to cook from watching and helping my mother while growing up in small-town Minden, where it’s not always easy to just “pick something up”. I am a firm believer in the theory that if one can read, one can cook, and my favorite recipe sources include Southern Living, Real Simple, The Pioneer Woman, and of course, Messy Aprons! By day, I am a Petroleum Landman. I am the proud owner of a Cavalier King Charles Spaniel, Riley, and an orange tabby cat named Finn. Most of my free time is spent playing tennis, cooking, and enjoying dinner or drinks with friends.

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