Day 62 - Squash Casserole

Squash Casserole, Clementine, Roasted Chicken

At long last, I found the perfect squash casserole!  It's light and creamy and cheesy and goooood.  So good, in fact, that I had it as my entree for lunch today, along with a little bit of leftover roasted chicken and a clementine.

This Squash Casserole recipe is an almost exact copy of Cooking Light's Squash-Rice Casserole recipe.  The only changes I made were using yellow squash instead of zucchini, and using a wild rice blend.  And, you know, adding more cheese.  Because everything is better with more cheese!  This is a great keeper for those of you collecting holiday recipes!

Squash Casserole

8 cups sliced yellow squash (about 2 1/2 pounds)
1 onion, chopped
1/2 cup chicken broth 
2 cups cooked long grain and wild rice blend
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1/4 cup grated fresh Parmesan cheese, divided
1 cup Ritz crackers, crushed
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.

Combine squash mixture, rice, 1 cup of cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, 1/4 cup crackers, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Bake at 350° for 30 minutes or until bubbly.  Top with remaining cheese and crackers, then broil 1 minute or until lightly browned.  Serve hot.