Thought I would share a version of squash casserole I made tonight that turned out pretty good. I swear .....if you put cream of soup on anything it tastes good....not sure what is in that stuff but....anyway, this is just a version of squash casserole I made off the top of my head. Had been a long time since I made it so just kind of threw this and that together.....my husband came in the kitchen and asked me " where did you get the squash casserole?"....he thought I didn't make it( or did a good job acting)....so I suppose that was a pretty good thumbs up!---Tips
PS disclaimer: If you are a health fanatic....eat what you want. I am not. I try to let people choose whatever they think is best for their family. Food is a very individualized decision as far as I am concerned. So in other words, keep your opinions to yourself please. It just leads to indigestion for the rest of us :) ---Tips
Squash Casserole:
You will need the following:
* 2 bags frozen squash ( i would cook these in the microwave next time....mine were undercooked after an hour in the oven so word to the wise....microwave or boil them for a little bit before baking)
* an inch or so of diced onion ( frozen/ diced in bag found in freezer section...could use real onion if desired....more flavor with real onion that's for sure )
*1-2 cans cream of mushroom soup by Campbells ( or one family size can )
* 1 pkg onion soup mix
* one package shredded sharp cheddar cheese
* One can bread crumbs ( italian if find it) and/or two pieces of bread toasted well ( not burnt but close)....my husband toasts one side then flips them and toasts other for extra crispy toast so that would work in this case as well :)
*Various herbs to season....I used italian seasoning, garlic powder, onion powder, minced onion, salt, and pepper.
This is what I started with....but used two bags of squash not one as shown. Only had about an inch or so of onion left in the bag so used what I had. Obviously if you can get real onion and squash it will be even better!
These are the herbs I used....on the right end is a grinder for italian herbs which I like alot. On the left end is a pepper grinder. Obviously if you can do freshly ground it will be more potent and hence more flavorful. If not,not a biggee. Work with what you have.
This is once I mixed it all together but squash was still a bit frozen so the ingredients were not thoroughly mixed as much as if I had heated the squash or boiled it. I would recommend that. I did heat it a little bit in the microwave so I could mix it up more. As stated my only complaint with this casserole was the squash was undercooked after an hour in the oven.
After I did the initial mixing of ingredients I added a packet of onion soup mix.....you could do this prior to the mixing above. No set order really.
I didn't have any store bought bread crumbs so I made my own. Just toast a couple pieces of bread pretty well....I did it double the normal time and then I scraped them and then they were stiff enough I just busted them up and added them to the top of the casserole. Prior to doing the breadcrumbs I added some shredded cheddar. You can add the cheese prior to the mixing of the casserole so there is cheese throughout ( recommended) and then top it off then add the breadcrumbs. Or some people mix the breadcrumbs all through the casserole and then top it with cheese. Use as much or as little cheese as you waistline allows :) Really it is up to you.
This is prior to baking....How can I tell? The cheese isn't melted :)
Once I baked it for an hour on 400 degrees. YUM.
I served it with Stouffers Salisbury steak and mashed potatoes with the gravy from the salisbury steak over the potatoes. Very hearty dinner fit for a farm girl....haha. YUM.
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