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.
Squash Casserole
Ingredients:
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.
I think I put a little salt and fresh ground pepper in there too.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.
Hmmm...that needs something.
Look at the squash casserole, and decide it needs some more seasoning. I know! More Roasted Garlic and Herb Blend!
It'll look better in a little while. I promise. Bake for 30 minutes.
Getting Warmer...In a small bowl, mix together cheese and bread crumbs.
Mmmmm....cheese and bread crumbs...Spread cheese-bread-crumbs mixture over casserole.
Bake for another 15 minutes, or until casserole is bubbling around the crust.
Ohh Baby
2 comments:
How about "spread the squash"....hmm, maybe a few miles North of your oven? Just sayin'!...Looks awesome and something I'm definitely gonna try with this year's summer squash crop, casue I love ricotta cheese. Thanks Debbie.
Sorry. Not so overly impressed. I'd say to add salt, roasted garlic, perhaps a cup of French's onions in the mix. On top - cut back (about 1/2 of the suggested amount) on the breadcrumbs.
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