My husband and I thought we were so lucky. Mia was a pretty easy baby. As she grew into a toddler she blessed us with her desires to try new foods. We thought we had it made! I’m a foodie and had visions of Mia being just like me. First, I don’t know what I was thinking, and second, oh how quickly those darling little toddlers can burst our bubbles.
As Mia turned three the world of vegetables became evil. Gone were the days where she’d simply ask for a bowl of veggies for a snack. Today, it’s mac ‘n cheese and pizza, with a big ‘ol “Pleease!”, of course. Always up for a challenge, I set out to find veggie dishes which would please the ever picky palate of my daughter.
While this might not be the healthiest of recipes (hey, we can all splurge, right?), I must thank Paula Deen for her outstanding Squash Casserole recipe. I love it, my husband loves it, but the most important one of all….Mia loves it. Give it a try, I hope you and your family enjoys it as much as we have.
Paula Deen’s Squash Casserole
Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil (my notes: I used Olive Oil instead)
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream (my notes: I used fat free sour cream and it worked well)
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese (my notes: You can also use a lower fat cheese with good results)
1 cup crushed butter crackers (recommended: Ritz)
Directions:
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
http://www.foodnetwork.com/recipes/paula-deen/squash-casserole-recipe/index.html
