Creamy Cheesy Squash Casserole

Squash and cheese with a topping of buttery crumbs gets baked till bubbly.

Creamy Cheesy Squash Casserole So, what I’m fixing to prepare for you all today is our Squash Casserole. We’re going to start with this yellow squash, but while I was up in the hills today, I found a zucchini and I’ve never used this before. It’s called a roly poly zucchini. So, we’re going to try this today and see how it turns out. We’re going to start by just slicing our squash up. It really doesn’t matter how you cut it because this is going into the stewing pot. The squash has a tendency to have a lot of water in it. When we get ready to put our casserole together, we’re really not going to put a lot of water. So, I’m going to stop with just a few drops, just enough to get it going. And probably 6 cups of raw squash will yield us the three cups of cooked squash that we’re going to need to put our casserole together. Now, we’re just going to cover this pot and let it stew down. In the meantime, I’m going to come over here and sauté our onions that go in it. A lot of people say, “Well Paula, why don’t you just throw your onions in with your squash?” I really don’t like to do that because if we do, our squash takes a little bit longer to cook than our onions and I just love when you dip into that casserole and put a big chunk of onion in your mouth. So, it’s just really a thing to give it a lot more flavor if you do it separately and don’t overcook it. We’re just going to let those sauté until they kind of get a little clear on this. I’ve got a colander here and you can use just a clean rag or cheesecloth, either one. We’ve gotten all of the water out of that and look how yummy it is. If you need to, at this point, if your squash is not stewed down enough, you can just simply take a potato mushroom and mash it up some or take your spoon and just kind of do it like that. We’re ready to mix all of our ingredients together now. I’m just going to put this back into our pot and we’re going to throw our onions in. It just looks and smells delicious. I can’t tell you what the onions do to it. They just really make it. We’re going to transfer our vegetables into our mixing bowl. We’ve got our squash and onions mixed all together nicely and from here on now, this is just so simple, we’re going to moisten our squash casserole with sour cream. We’re going to put a little salt, black pepper and garlic powder. We’re going to stir that up and then we’re going to put just a good all sharp cheddar cheese. Look how delicious that looks. I think I could actually eat this at this stage now. Just kind of spread it around evenly in your dish. At this point, you can kind of do anything you want to with it. You can top it with straight cheese. But one of my favorite toppings is just a good buttery cracker and that’s what we’re going to top ours with today. And that’s it. It’s that simple. We’re going to put it in the oven and cook it for about 30 minutes and it’s going to be ready to eat. I can’t hardly wait to taste those cute, little roly polys in the final dish. I’m going to make sure that I get one in this bite. They’re wonderful.