Sunday, December 29, 2013

Squash Casserole

I stumbled across this recipe about two months ago and I think I've made it about 10 times.  It's that good.  My family loves it.  I even served it at Thanksgiving - it was that good.

First, here's a quick picture of some of the Christmas treats Mom and I made this year. 
It's a tradition for us to bake a ton of things prior to Christmas. We love to bake and we have a lot of fun together.

And one more non-squash related picture - of Bridget, and in the background, my daughter Bailey.

Wait - are they on the sofa??  Doggies are not allowed on the sofa!!

Back to the Squash Casserole.  I found the original recipe here.

Here's what you need (and this has been tweaked a bit):

  • 6 cups large diced yellow squash (about 5 or 6)
  • Vegetable oil or Olive oil (I used olive oil)
  • 1 large onion, chopped
  • 4 tablespoons butter (I only used about 2)
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese, grated
  • 1 cup grated cheddar cheese
  • 1 cup crushed butter crackers (recommended: Ritz)  I used 1 sleeve of crackers
  • Salt and pepper to taste
Heat your oven to 350.

Chop up the squash and onion.  Sauté the onion in the oil and butter, then add in the squash.  Add salt and pepper to taste.  Cook for about 5 minutes in a skillet.  Move to a mixing bowl and add in the cheeses and sour cream.  Pour mix into a greased 9x13 pan and then sprinkle the crushed crackers on top.  Bake for 25-30 minutes until bubbly.   

Here's my squash, all washed and ready to be chopped up.

Bailey took this action shot for me - chop up all of the squash please. I slice them straight down from top to bottom, and then slice them thinly.

You will end up with a lot of squash.

Then slice up an onion the same way.  Go ahead and try not to cry.  I dare you.

Go ahead and toss the onion into a skillet with a bit (tablespoon) of olive oil or veggie oil and the butter, and sweat the onion for a bit.  Add the salt and pepper too please.

To add to you level of difficulty, please have a dog follow you around and whenever you stand still for more than two seconds, have that dog lay on your feet. 


And then when you aren't paying attention, please have your daughter take a "selfie" of her and her best friend, Taylor. 


After the onions have cooked just a bit, add the squash and let them cook in the skillet for about 5 minutes. 

Then move them to a large mixing bowl.  Add in the two cheeses, and sour cream.

Mix these together and pour into a greased 9x13 pan.   Spread the crushed crackers on top.

Here's the squash with the crackers on top, ready to go into the oven.

Bake at 350' until it is bubbly, about 25-30 minutes.  You will see that the crackers don't get too brown.  That's ok.  It's still yum!!

I have made this dish ahead of time and then baked it just before serving.  It turns out great every time. 


Wednesday, December 11, 2013

Icemageddon and Bridget

Here in the Dallas area, we are just starting to get out of the ice storm called "Icemageddon!"  It started raining freezing rain/sleet on Thursday, December 5 and we got several inches by Friday morning.  On top of that, the temperatures didn't go above freezing for a couple of days - so we were iced in.

My mom came over on Thursday and stayed with us during the storm.  We enjoyed having her and it was nice to all be stuck in the house together.  We did a bit of cooking over the weekend, but mostly we stayed warm under blankets.  It was heaven.

Here's our house a couple of days after the storm hit.


I thought these ice crystals were pretty.


Our street is looking more like an ice rink.


The bushes in front of our house collected lots of ice too.


And now on to Bridget.  She has grown so much.  Just to remind you of what she used to look like -

7-25-13 (24)

Here she is now. Bailey still likes to pick her up, which isn't easy. She's 6 months old and about 45-50 pounds now.


Bailey actually took this picture, but I love it, so I'm using it.


Here's Bridget running in our backyard.
She.  Loves.  To.  Run.

What do you do when you are tired from running? You cuddle up in a blanket made especially for you by Bailey.


And here's a good size comparison to our fireplace for you.


She is resting on her second dog bed.  Someone chewed up her first one already.


I originally told you in my first post about Bridget that she was a Newfoundland puppy.  Well, she wasn't growing as quickly as a Newfoundland should, so we had her DNA tested.  Turns out that she is mostly Lab, with parts Chow and Shetland sheepdog. 

Basically she's a mutt. 

But that's ok, we have gotten quite attached to her.


I didn't think she was really sleeping.


Here's her full body.  She often looks like a wolf to us.  Her fur is curly in areas and straight in others. 


And here's her Bridget smile.