A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 tablespoons butter 1 tablespoon olive oil 6 medium yellow squash, quartered 1 large Vidalia onion, chopped 1 teaspoon salt 1 teaspoon black pepper 1 cup sour

Madison County Championship Rodeo

Yield: 8 servings. 2 tablespoons butter 1 tablespoon olive oil 6 medium yellow squash, quartered 1 large Vidalia onion, chopped 1 teaspoon salt 1 teaspoon black pepper 1 cup sour

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 tablespoons butter 1 tablespoon olive oil 6 medium yellow squash, quartered 1 large Vidalia onion, chopped 1 teaspoon salt 1 teaspoon black pepper 1 cup sour

Squash Casserole, a Worthy Potluck Addition

squash casserole april 2016

Yield: 8 servings.

2 tablespoons butter
1 tablespoon olive oil
6 medium yellow squash, quartered
1 large Vidalia onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream
2 cups sharp Cheddar cheese, shredded
¼ teaspoon nutmeg
1/8 teaspoon cayenne pepper (optional)
1 sleeve butter crackers, crushed

Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon each of butter and olive oil. Add squash and onions. Cook on medium heat until squash and onions are tender. Add salt and black pepper. Drain off excess liquid.

In separate bowl, mix sour cream, Cheddar cheese, nutmeg, and cayenne pepper, if using. Pour over squash and onions and mix well.

Pour squash mixture into a buttered 2-quart casserole dish. Cover with crackers and top with dabs of the remaining butter.

Bake at 350°, uncovered, for 30 minutes, or until top is lightly browned.

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This story was published on Mar 21, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.