Squash Casserole and SRC
Yes, it is that time again for the Secret Recipe Club. This is where I am assigned a secret blog. I then pick a recipe and make it. I don’t tell the blogger until reveal day. Which happens to be today.
Drum roll please…
And in my best Oprah voice I say “Debbi Does Dinner Healthy. ”
Thats right. I finally got her site. You see I have been enjoying her site for a long time. I think she is the sweetest kindest person ever!
Debbie hails from Minnesota and has three kids. She likes to cook healthy and low calorie meals that also taste good. We love to do that with her. I made her Summer Squash Casserole. Let me tell you this was wonderful. I usually make the full fat version. You will not miss any of the flavor in this slimmed down version of this southern favorite.
I changed two things in her recipe. I used ritz crackers instead of the panko. I didnt have green onions so I used a yellow one.
Summer Squash Casserole
2 lbs. yellow summer squash, sliced thin
2 tbsp. I Can’t Believe It’s Not Butter, light
1/2 cup sour cream, light
1/2 cup cheddar cheese, 2 oz
1 tsp. salt
1/4 tsp. paprika
2 egg yolks, lightly beaten
3 green onions, chopped
2 tbsp. I Can’t Believe It’s Not Butter, light, melted
1/4 cup bread crumbs (I used Panko Italian Style)
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Put all the cut squash in a large microwaveable bowl and add a tbsp. of water, cover and microwave until tender. About 5 minutes. In a saucepan, melt 2 tbsp. butter, sour cream, cheese, salt and paprika until smooth. Whisk a small bit of the warm cheese sauce into the eggs so that they become tempered. Drain squash and combine all the ingredients in a 9 x 13 casserole sprayed with cooking spray. Pour cheese sauce evenly over the squash. Mix the ingredients for the topping, green onions, melted, bread crumbs and Parmesan. Spread evenly over the sauce. Bake for 25 – 30 minutes until hot and bubbly.
Peace be with you,