Hey, remember this recipe? Squash Casserole?
This week, I was hit with inspiration. Inspiration in my new cure-for-all-ills: ricotta cheese. Lately, I have been addicted to the stuff. You wouldn't know that from my blog, but that's called "my real life".
This week, I decided to try another squash casserole. I wanted something that would hold together a little better than my last attempt. I decided I needed something a little more cohesion-building than sour cream - and the ricotta was just sitting there on my refrigerator shelf.
I think I have a winner here. The spice blend could be changed up in a quadrillion ways. Fresh herbs would be a wonderful substitute. I keep hoping McCormick's will send me a case of free seasoning, so I'm gonna blog about that option.
Olive Oil cooking spray
1 pound yellow squash (4 small), cut small
1 yellow onion, diced
1 cup ricotta cheese
1/2 cup sour cream
1 tsp McCormick's Roasted Garlic & Herb blend
1 cup? Mozzarella cheese
1/2 cup Italian flavored bread crumbs
Preheat oven to 350F.
Spray a medium skillet with Olive Oil cooking spray. Put the squash and onion in the pan, and then spray them with it, too. "Spread the Spray" could be my new motto.
Cook about 10 minutes, until veggies are soft.
In a small bowl, mix the ricotta, sour cream and seasoning.
This is my new seasoning love:
And this is the yummy goodness that will hold the squash together:
Toss mixture with veggies.
Spray a 2 quart cooking dish with more of the "Spread the Spray" love. Pour in the squash mixture.
Look at the squash casserole, and decide it needs some more seasoning. I know! More Roasted Garlic and Herb Blend!
Bake for 30 minutes.
In a small bowl, mix together cheese and bread crumbs.
Spread cheese-bread-crumbs mixture over casserole.
Bake for another 15 minutes, or until casserole is bubbling around the crust.