Wednesday, November 12, 2014

Dinner Tonight: Kid's Cheesy Squash Casserole

This one is a HIT around here. It's like macaroni and cheese but with squash. And the pretzel goldfish topping is there for extra incentive. It is also hitting the Thanksgiving menu this year.


  • 5 lb mixed chopped zucchini and yellow squash
  • 1 chopped onion
  • 1 T salt
  • 1/2 cup mayonaisse or cream cheese**
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1 block sharp cheddar, shredded
  • 3 cups of goldfish crackers and crushed pretzels, mixed
  • 1/2 stick butter
**When following a "real food" diet, greek yogurt is generally the suggested alternative for mayo, but in this recipe, room temp organic cream cheese has more flavor!

  1. Place squash and onion in pot and cover with salted water by about 3 inches
  2. Boil for ten minutes
  3. Drain and let cool
  4. Stir together mayo or cream cheese, sour cream, egg, and cheddar
  5. Fold into cooled squash
  6. Spoon into greased 9x13 inch dish
  7. Bake at 350 for 45 minutes
  8. Meanwhile, mix goldfish/crushed pretzels with melted butter
  9. Spoon over casserole for last 5 minutes of baking
  10. Allow 10 minutes to cool before serving
Adapted from Southern Living

No comments:

Post a Comment