Squash Casserole with Raw Slices Squash

So what I'm fixing to prepare for y'all today is our squash casserole

And we're gonna start with just yellow squash. But while I was up in the hills today, I found a zucchini

And I've never used this before. It's called a roly poly zucchini

So we're gonna try these today and see how we turn out. And we're gonna start by just slicing our squash up

Really doesn't matter how you cut it because this is going into the stewing pot

So we're just gonna slice it like this and throw this into our pot

And we're gonna do enough so that we come up with like three cups

And I just can't hardly wait to cut into these little things. Oh my goodness, it's very tender

That cut probably more tender than the yellow squash and it's sticky

I think I'm just gonna have to sample that raw. It's delicious

I think it's gonna make a great addition to our casserole today. Now squash has a tendency to have a lot of water in it

And when we get ready to put our casserole together, we're really not gonna want a lot of water

So I'm gonna start with just a few drops, just enough to get it going

And probably six cups of raw squash will yield us the three cups of cooked squash that we gonna need to put our casserole together Now we just gonna cover this pot and let it stew down

And in the meantime, I'm gonna come over here and saute our onions that go in it

And a lot of people say, well, Paula, why don't you just throw your onions in with your squash

I really don't like to do that because if we do, our squash takes a little bit longer to cook

than our onions, and I just love when you dip into that casserole and put a big chunk of onion in your mouth. So it just really seems to give it

a lot more flavor if you do it separately and don't overcook it. We're just going to kind of let those

saute until they kind of get a little clear on us. I have to tell y'all, I can't help but think of this

telephone call that I got one day from a young lady. She said, Paula, I can't get my squash to fit

in my measuring cup. And I said, well, honey, what do you mean? And I found out that she, I did not say

slicing the recipe. So she didn't slice it and she's there trying to cram all of her squash into

this cup. Well, we laughed and we laughed and we laughed and we laughed. We probably laughed for 10

minutes. And so every time I fix squash casserole, I think about that fun phone call I got that day

And that taught me a lesson You have to be very explicit Now in order to get the water that I was talking about earlier in order to get it out I got a colander here and you can use just a clean rag or cheesecloth either one And we gotten all of the water

out of that and look how good and yummy it is. And if you need to, at this point, if

your squash is not stewed down enough, you can just simply take a potato masher and mash

it up some or take your spoon and just kind of do it like that. So we're ready to mix

all of our ingredients together now. I'm just going to put these back into our pot

And we're going to throw our onions in. Just looks and smells delicious. I can't tell you what the onions do to it. They just really make it

All right, we're going to transfer our vegetables into our mixing bowl

All right, we've got our squash and our onions mixed all together nicely

And from here on out, it's just so simple. We're going to moisten our squash casserole with sour cream

And we're going to put a little salt, black pepper, and garlic powder. And we're going to stir that up

And then we're going to put just good old sharp cheddar cheese. Look how delicious that looks

I think I could actually eat this at this stage now. And speaking of eating it at this stage

I gonna taste it to make sure my seasonings are right I wanna make sure I didn miss the mark on my salt It good All right now we just going to turn this into our buttered casserole dish Just kind of spread it around

evenly in your dish. Now at this point, you can kind of do anything you want to with it

You can top it with straight cheese. You could top it with, there's a wonderful little product

out there that are canned onion rings. You can top it with that, only you'd need to wait

till the last two minutes. You'd need to go ahead and actually bake it like this and then add the

onion rings the last two minutes. But one of my favorite toppings is just a good buttery cracker

And that's what we're gonna top ours with today. And that's it, it's that simple

We're gonna put it in the oven and cook it for about 30 minutes and then it's gonna be ready to eat

The best part about having two ovens is that I can cook two things at once

So my first casserole should be ready. I can't hardly wait to taste those cute little roly polies

in the final dish. And I'm gonna make sure I get one in this bite

They are wonderful