Posted in Mine v/s Theirs, The Hungry Hen, Veggie Recipes

Squash Casserole — Mine v/s Theirs

If you’re new to the hen house, then let me explain what we are crowin’ about here. Whenever I find a recipe that temps my beak, I try it out. If it tickled my feathers, I try it again, only this time, I scratch into it, making it my own. I always list the original recipe – I encourage everyone to try the original—but then I list mine and how I changed it up. IF you went even further, throw us a line or two in the comments. Crow about what ya did!

Every year, I plant squash. Every year, I cook my squash the same way — with bacon and onions. I never tire of it but this year, I kept hearing people talk about squash casserole. I was in the mood to try something different, so away I went to … AllRecipes.com. After searching and searching, I finally found one of interest — which happened to be highly rated. It was called Super Squash, a recipe by NANCED35. Hers was great so, don’t be scared to try it. 

Below, I’m going to post a table with two columns — one will show the ingredients of the original recipe, which I suggest you try because it does sound like a good one, and then the next column, I’m going to put down what I did different.

 

Original Super Squash Recipe

What I did!

2 tablespoons butter

4 TBS Butter (Maybe more. I am a habitual butter abuser. This is for sautéing the Squash and onions before they go into the baking dish. So, if you wanna roll like me, use whatever you want to use.

3 pounds yellow squash, chopped

4 LB of Squash. I actually goofed, or my scale did. Probably both of us. So, I ended up chopping up a little over 4 pounds. That means, I beefed up the rest of the ingredients.

2 onions, chopped

I used 2 onions. Mine were large, though.

1 cup shredded sharp Cheddar cheese

1 ½ to 2 cups of cheese. I also used only a little bit of cheddar because I only had about a half of a cup. The rest was a Mexican mix of cheese WITHOUT seasoning. Just a blend of the cheeses alone.

1 cup mayonnaise

1 ½ Cups of Mayo

3 eggs, beaten

3 eggs, beaten like a red-headed step child.

12 saltine crackers, crushed

Okay, so I didn’t have crackers — of any kind. So, I used, (don’t laugh) Gold Fish crackers. The ones shaped like little fish that are cheddar. Made sense to me, since we were putting cheddar cheese in. Anyway, I crushed up an entire small bag. Just crush the hell out of it. Think about a monster in law, an ex, or that kid that yanked your hair and crush like you’ve never crushed before!

1 (1 ounce) package dry Ranch-style

dressing mix

Kept this one the same — 1 pack of Dry Ranch Mix.

1 teaspoon salt

Salt and Pepper to taste. I know how much I use and like and I’m sure you do too. So roll with that.

2 cups dry bread stuffing mix

Okay, I didn’t have any dry bread stuffing mix, so I used dry bread crumbs — seasoned. And I cant tell you how much. I just sprinkled them on top of the casserole measuring by how much “I” wanted.

1/2 cup melted butter

Omitted this one since I wasn’t using stuffing.

Okay, so if you click the link to the original recipe, you will find their directions. My directions are slightly different but nothing major.

· Turn the oven on to 350 degrees F. The recipe said that’s 175 degrees C.

· Put the butter in a pan and melt that sucker down.

· Throw your squash and onions in. Now, the original recipe said, cook those until they are tender. I didn’t. I sautéed mine until they were glossy. I wanted them still a little firm, in case the mixing later on became a bear. Didn’t want mashed squash, if ya know what I mean.

· After the squash is done, toss all that into a baking dish. I used a 9 x 13 glass one.

· Next, add mayo, the ranch dry mix into a bowl. Stir. Then, add the cheese, the fishy crackers (crushed to oblivion), and the beatened eggs. Mix all that up like crazy. Add your salt and pepper. You know how much you like, so throw it in there.

· Toss that in with the squash and onion and then stir it up real good.

· Sprinkle your breadcrumbs on top.

· Throw it in the oven and mark it with a C— you know what I’m sayin! Bake that sucker until the top is browned to a level you dig and the casserole is nice and firm. Depending on how your oven cooks, this part could take up to 25 to 35 minutes.

   

Later my little chickadees! Until next time!

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