Ingredients
-
3
-
1
-
3/4
-
1/2
-
4
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
1
-
-
1
-
2
Directions
Jane Bullard’s Yellow Squash Casserole, In’ Heirloom Cooking with the Brass Sisters’, In’ Heirloom Cooking with the Brass Sisters’
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Steps
|
1
Done
|
Set Oven Rack in the Middle Position; Preheat Oven to 350. |
|
2
Done
|
Coat a 13 X 9 Inch Glass Baking Dish With Vegetable Spray. |
|
3
Done
|
Place Squash in a Steamer Basket, Set Over Simmering Water, and Cover. |
|
4
Done
|
Steam Just Until Tender, 10-12 Minutes (do not Overcook). |
|
5
Done
|
Cool and Pat Dry With Paper Towels; Set Aside. |
|
6
Done
|
Heat Oil in a Small Skillet Over Medium Heat; Add Shallots and Cook, Stirring With Wooden Spoon, Until Translucent, About 5 Minutes; Set Aside. |
|
7
Done
|
Combine Sour Cream, Butter, Salt, Pepper, Thyme Leaves, and Paprika in a Large Saucepan Over Medium Heat. |
|
8
Done
|
Cook, Stirring, Until the Butter Melts and Mixture Is Smooth, 3-4 Minutes. |
|
9
Done
|
Add the Cheeses; Stir Until Smooth. |
|
10
Done
|
Remove from Heat and Whisk in Egg. |
|
11
Done
|
Fold in Sauteed Shallots; Add Squash and Gently Stir to Combine. |
|
12
Done
|
Transfer Mixture to Prepared Dish and Level the Top. |
|
13
Done
|
Mix Breadcrumbs With Melted Butter and Parmesan Cheese; Sprinkle Over Squash. |
|
14
Done
|
Bake About 30 Minutes or Until Breadcrumbs Are Golden Brown and Cheese Is Bubbling. |
|
15
Done
|
Serve Hot; Store Leftovers Covered With Wax Paper in the Refrigerator. |
