Thing the First: I am unworthy. I cooked a meal with no fewer than four dishes to blog about - and I was so excited to be with my parents that I forgot to take any pictures!
Thing the Second: I love squash casserole made with cream of mushroom soup. But in my new found quest to use fewer processed foods (I just started reading this book), I decided to experiment with the recipe.
Thing the Third: This recipe needs work. It was too...tangy? Herby? It tasted pretty good, but it's not there yet. Wherever "there" is.
Thing the Fourth: Your assignment: Suggest improvements. I'll be trying this again soon since it's squash season.
2 yellow squash, cut in 1" chunks
1/2 yellow onion
1 cup sour cream
1/2 cup shredded Colby-Jack cheese
1 Tbsp dried basil
1 tsp garlic powder
1/2 cup grated Parmesan Cheese
1/2 cup bread crumbs
Preheat oven to 375F.
Saute squash and onion over medium heat for 6-7 minutes, until the squash begins to soften.
In a bowl, mix sour cream, Colby-Jack cheese, basil and garlic powder.
Stir in squash and onions.
Pour into 2 quart casserole.
Bake for 30 minutes.
Mix Parmesan cheese and bread crumbs. Spread over the top of the casserole. Put in the oven for another 10 minutes - OR turn on the broiler and let the top slightly brown.