Sweet Harold's garden continues to provide us with lots and lots of zucchini and yellow squash. Made this recipe up on the fly this afternoon. Southern Comfort Food at its finest!
8 medium sized yellow squashed, ends trimmed and sliced into 1/2 inch thick slices
8 oz. sour cream
2 eggs lightly beaten
salt and pepper to taste
2 cups finely shredded cheddar cheese
1/2 sleeve buttery crackers, crushed
Preheat oven to 350 degrees.
In a large pot over medium high heat, add enough water to cover the squash slices. Bring to a boil and lower heat to medium low. Cook until squash slices are tender, about 8 - 10 minutes.
Drain squash and return to pot. Mash squash with a potato masher. Add sour cream, eggs and s & p and stir until all blended. Slowly stir in cheese.
Spoon mixture into a 2 quart casserole dish. Cook for 25-28 minutes until bubbly. Remove from oven and top with crushed crackers. Return to oven for 5 - 6 minutes until crackers are browned.
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