Reinvention Queen – My Squash Casserole

Join me to learn how the vegetables and herbs make a delish meal and for those who are following to see what I will do to the leftovers if there are any, is I will add some flour and panko bread crumbs to stiffen cold squash and fry the fritters for a bright new taste. Nothing magical except the results.

As a cook I don’t like to waste food of any kind especially fresh vegetables so when my squash said “Cook Me” I listened. I didn’t take a lot of photos or videos as it is pretty cut and dry. I did a few things differently than my usual squash casserole and it was delicious. Here is the recipe and my notes on how to prepare it:

Arline’s Squash Casserole

6 medium fresh squash (cubed)

1 Vidalia or Sweet Onion (chopped)

Fresh herbs from garden crushed (dried parsley and Italian Seasoning

 if fresh are not available) Dill, chives, flat parsley were my choices

1 stick of butter

2 TBS bacon drippings (Use vegetable oil or EVOO if you do not have bacon drippings)

¾ cup of Chicken Stock (or vegetable broth if you do not want chicken stock)

Place squash and onions in heated seasonings, drippings, and broth after it heats up.

Cook until tender (about 10 minutes) and sprinkle Paprika to taste with Salt and Black

Pepper. I added Garlic and Herb Seasoning and allowed the liquid to cook out. I left the leftover butter/seasoning liquid in pan after I slot spooned the squash/onion mixture into buttered casserole dish.

I mixed the following in a bowl and added to squash/onions in casserole dish after it was creamy:

1 cup mayo (Hellman)

½ cup sour cream

1 can cheddar cheese soup

2 sprinkles Onion powder

2 sprinkles Garlic Salt or Powder

1 beaten egg

4 oz Sharp Cheddar Cheese shredded

4 oz Mild Cheddar Cheese shredded

Salt and Pepper to taste

Sprinkle of Paprika

I crushed 2 short sleeves of saltine crackers and add Cheddar Cheese Sour Cream crushed potato chips into a bowl (other favorites will work). Pour 2/3 stick of melted butter and the leftover liquid from squash pan and stir until crackers/chips are covered. Place on top of the mixture in casserole dish.

Place in preheated oven 375 degrees for approximately 35-40 minutes. If browning too fast, check at 30 minutes and slide a piece of aluminum foil over the top and continue baking until bubbly.

This is the size of the casserole. You could divide into two casseroles and freeze one.
You can see how golden this casserole turns out. All taste tests prove this recipe is a winner.

Note from Reinvention Queen: When I cook, I cook volume amounts of meat and sometimes vegetables so I can rearrange the sides to freshen the meals. I found that if I change flavors it seems like a brand new meal. Until We Cook Again……Arline Miller

If you love roasted vegetables, here is summer squash and zuchinni, thrown together on a baking sheet with some olive oil, fresh garden chives, dill weed, and some everyday seasoning. Place in oven for 25 minutes or until fork stick ready. Leave a little crunch in vegetables to highlight their flavor. I sometimes add a few pats butter if they need some buttery flavor.

(C) Copyright 2012- 2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, is sourced if original location is known for credit reference.

Author: sippingcupsofinspiration

A blogger since 2012, a published author of two Five Star romance novels, A MISTRESS, A WIFE and TELL ME LIES; LOVE ME STILL and writing RIDDLE ME THIS, LOVE OR BLISS. Still a small town girl with a lot of experience of people watching.

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