Pimiento Cheese Squash Casserole
Makes 8 to 10 servings
10 cups sliced yellow squash (about 3 pounds)
1 cup chopped yellow onion
1 ¾ teaspoons kosher salt, divided
⅔ cup sour cream
⅔ cup mayonnaise
1 large egg
¼ teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese
1 (7-ounce) jar diced pimientos, drained
⅓ cup crushed buttery round crackers
1. Preheat oven to 350°. Spray a 2½-quart ovenproof dish with cooking spray.
2. In a large Dutch oven, bring squash, onion, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until vegetables are almost tender, about 7 minutes. Drain well.
3. In a large bowl, whisk together sour cream, mayonnaise, egg, black pepper, and remaining ¾ teaspoon salt. Stir in squash mixture, 1½ cups cheese, and pimientos. Pour into prepared pan. Top with remaining 1 cup cheese and crushed crackers.
4. Bake until hot and bubbly and cheese is melted, about 25 minutes. Let stand for 10 minutes before serving.
KITCHEN TIP
Be careful not to boil thesquash for too long—you wantit to hold its shape when youfold in the pimientos and cheese.
Kale and Wild Rice Casserole
Makes 6 to 8 servings
3 tablespoons olive
