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Yellow Squash Casserole - from Blue Ridge Grill
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Cuisine: American Vegetarian
From the menu of . . . Blue Ridge Grill
1261 W. Paces Ferry Road, Atlanta
404-233-5030
Q: I have always been looking for the perfect squash casserole, and I found it last evening at Blue Ridge Grill. Would love to have the recipe.
- Marion Groover, Atlanta
A: Executive chef Shane Tuohy attributes this recipe's popularity to its "comfort food" appeal. He tops the casserole with crushed Ritz crackers and garnishes it with fried onion. He uses panko, Japanese bread crumbs, in the casserole. Panko can be found at many supermarkets and farmers markets.
Hands on time: 15 minutes Total time: 55 minutes Serves: 12
Ingredients:
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1/4 cup olive oil
1 large yellow onion, sliced
4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
2 cups heavy cream
12 ounces grated cheddar cheese
4 cups panko (Japanese bread crumbs)
1/2 tablespoon salt
1/4 teaspoon white pepper
1 sleeve buttered crackers, crushed (about 36)
1 cup fried onions (optional)
Instructions:
In a very large skillet or stockpot over medium-high heat, add oil. Saute onion, squash and zucchini for 3 to 5 minutes. Add cream and bring to a simmer. Stir in the cheese, bread crumbs, salt and pepper. Stir until cheese melts and mixture is combined. Transfer mixture to the baking dish. Sprinkle crushed crackers on top. Bake 25 to 30 minutes. Garnish with fried onions if desired.
Nutrition:
Per serving: 420 calories (percent of calories from fat, 65), 12 grams protein, 25 grams carbohydrates, 2 grams fiber, 30 grams fat, 84 milligrams cholesterol, 633 milligrams sodium.
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