Ingredients
-
2
-
2
-
2
-
1
-
1/2
-
4
-
4
-
1
-
1/2
-
16
-
-
-
-
-
Directions
Charleston Yellow Squash Casserole, Even though my family doesn’t really like ssquash, they LOVE this casserole and often request it instead of potatoes! It’s secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from “Entertaining at the College of Charleston”, by Zoe D. Sanders, I’m a huge fan of summer squash yellow squash and so I was super excited to try this recipe. I honestly loved it so much. It’s a great side dish, sure, but also delicious all on it’s own!
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Steps
|
1
Done
|
Mix Cheeses Together and Set Aside. |
|
2
Done
|
Steam Squash and Onions For 10 Minutes or Until Tender. |
|
3
Done
|
Drain. |
|
4
Done
|
Add 1-3/4 Cups of Cheeses and All Other Ingredients Except Paprika Together. |
|
5
Done
|
Pour Into a 2-Quart Casserole Dish 9x13x2-Inch. |
|
6
Done
|
Sprinkle Remaining Cheese on Top. |
|
7
Done
|
Just Before Baking, Sprinkle Top With Paprika, and Bake at 350 Degrees For 45 Minutes or Until Slightly Browned on Top. |
|
8
Done
|
***this Freezes Beautifully. |
|
9
Done
|
Defrost/Thaw Before Baking. |
|
10
Done
|
***. |
