Squash Casserole

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My 17-year-old niece asked me if she could use my name as a reference on
her resume, which she planned to submit to a local fast-food restaurant
to be employed as a waitress. I agreed. A few days later she called and
asked me to meet her at the restaurant later that afternoon. When I
asked her why, she replied, "The manager wants me to come in for an
interview, and he told me to bring my references."

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             TODAY'S RECIPE
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This dish (or one similar to it) has appeared at every social function
in the South for as long as the South has been here. Definitely not
low-fat, it's what we in the South consider comfort food. That would
make it "Southern Comfort" food.

Squash Casserole

2 lb (1 kg) yellow squash
1 tsp salt
1/8 tsp sugar
7 Tbs butter
1/2 cup onion, chopped
1 to 1 1/2 cups grated cheddar cheese
1 cup sour cream (I use low-fat)
1/3 cup Romano cheese, grated
1/4 cup dry white wine (or substitute apple juice)
Salt and freshly ground pepper to taste
1 cup dry bread crumbs
 
Cut squash in 1/4 in (1 cm) slices. Bring 2 cups water to a boil; add
squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350F
(180C). Melt 4 Tbs of the butter in a small skillet. Add onion and cook
until transparent. Set aside. When squash is done, drain, pressing to
force out excess liquid. Stir onion and butter into the squash. One at a
time, add the cheddar, sour cream, Romano, white wine and salt and
pepper to taste, mixing thoroughly after each addition. Pour squash
mixture into a large casserole or individual ramekins. In skillet saute
bread crumbs in the remaining butter until well mixed.
Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly.
Serves 6.
Received on Tue Oct 28 20:19:28 2008