Just in time for Thanksgiving: here's my modernized version (i.e. no canned soup) of a traditional broccoli casserole, over at The Kitchn
Recipe: Yellow Squash Casserole
I recently participated in the Thompson family reunion at Hard Labor Creek State Park in Georgia. It was a four-day extravaganza, and it lived up to everything I expected a Southern family reunion to be -- appetizers and dips galore, Thompson pulled pork (smoked all day), potato salads, macaroni salads, casseroles, baked beans, deviled eggs, slaw, dump cakes, and more. And last but not least, beer and liquor in all forms. To top off the party, on the final evening we received the happy news of Caroline and Drew's (Walt's older brother) engagement, who had been vacationing on Captiva Island. Upon our return, an immediate celebration was in order. My duties as ordered my Mrs. T were squash casserole and a salad. Mind you, I experienced two varieties of squash casserole in two days of the reunion, both different yet delicious; however, being the rebellious cook that I am, I decided to create my very own perfect version of the dish.
I pulled out about 20 of my favorite community cookbooks, combed the web, and then threw everything I read out the door. All the recipes seemed to mask the delicate flavors of squash with things like eggs and mayo. I wanted to highlight the sweetness of the summer squash found in abundance at my farmers market right now. Using just a few simple ingredients and a generous shake of salt came a casserole out of the kitchen that was better than I could have ever imagined!
It turned out to be all the rage at the engagement party. Not to toot my own horn or anything (Toot! Toot!), but it was the first empty casserole dish and the first cleared off guests' dinner plates. My only regret is that I didn't make more!
YELLOW SQUASH CASSEROLE
YIELDS: 6 - 8 servings
3 pounds yellow squash, sliced into 1/4-inch coins
1 sweet onion (preferably vidalia), chopped
2 - 3 cloves of garlic, minced
6 tablespoons softened butter, divided
1/2 cup plain greek yogurt or sour cream (or up to 1 cup as needed)
1/2 cup shredded cheddar cheese, or more to taste
Kosher salt and pepper, to taste
1 roll of ritz crackers, crushed
Preheat oven to 375 degrees.
In a large pot of salted water, boil squash until tender, approximately 8 - 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.
Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.
Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into gratin or baking dish.
Melt remaining 4 tablespoons of butter and combine with ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 - 35 minutes, or until golden brown.
YIELDS: 6 - 8 servings
3 pounds yellow squash, sliced into 1/4-inch coins
1 sweet onion (preferably vidalia), chopped
2 - 3 cloves of garlic, minced
6 tablespoons softened butter, divided
1/2 cup plain greek yogurt or sour cream (or up to 1 cup as needed)
1/2 cup shredded cheddar cheese, or more to taste
Kosher salt and pepper, to taste
1 roll of ritz crackers, crushed
Preheat oven to 375 degrees.
In a large pot of salted water, boil squash until tender, approximately 8 - 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.
Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.
Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into gratin or baking dish.
Melt remaining 4 tablespoons of butter and combine with ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 - 35 minutes, or until golden brown.
Recipe: King Ranch Chicken Casserole
New neighbors moved onto Georgian Drive yesterday. Walt and I peered out the window, watching and waiting for any signs of strange behavior (we may or may not have seen The 'Burbs too many times), but all I saw was a steady stream of Pampers. Nothing too out of the ordinary.
So in my good Southern nature, I figured a housewarming casserole was in order. And not just a throw-in-some-cans-of-cream-of-something kind of casserole, but a my-name-is-Dixie-Caviar-and-I'm-a-kitchen-goddess kind of casserole.
But then the unthinkable happened. Our DIRECT TV went out in the middle of the -- GASP -- Braves game. And it was all because of themmmmm. I won't elaborate, but something about shared wires getting mixed (blah blah blah). All I know is the screen was blank, and Walter was. not. happy. I'm not quite sure how they had anything to do with it, but who am I to question Walt's television authority.
So today, as I was whisking and stirring and tasting, I made a decision. No King Ranch Casserole for them. They would be banished to a plate of chocolate chip cookies. Take that, new neighbors. Now you know who you're messing with!
P.S. -- In all honestly, I had every intention of sharing this with the newbies. But it just looked (and tasted) too good to give away. I know, I know. I'm a bad person. I'll repent later. But right now I'm too busy gobbling it all up.
P.S.S. -- I really hope the neighbors don't read this blog.
King Ranch Chicken Casserole
Source: Adapted from Homesick Texan
YIELDS: 6 - 8 servings
FOR THE CHICKEN:
1 whole chicken, roasted and shredded (I used store-bought rotisserie)
2 teaspoons lime juice
2 teaspoons chili poweder, or more to taste
1/4 cup olive oil
Salt, to taste
FOR SAUCE:
4 tablespoons butter
3 cloves of garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon of cayenne pepper (or red pepper flakes)
2 teaspoons cumin, or more to taste
1 cup chicken broth
1/2 cup half and half
1 (10 ounce) can of Ro-Tel tomatoes
1/3 cup of sour cream
2 teaspoons lime juice
1/4 cup of cilantro, chopped
TO ASSEMBLE:
3 cups grated pepper jack and cheddar cheese
10 corn tortillas
Salt and pepper, to taste
Heat olive oil in a dutch oven over medium heat and stir in the chicken. Add lime juice, chili powder, and salt, to taste (should yield about 3 cups of chicken). Remove chicken from pot once heated through and set aside.
Melt the butter in the same dutch oven over medium heat. Add onions, bell peppers, and poblano pepper and saute for 10 minutes until softened. Add the garlic, flour, cumin, cayenne pepper and chili powder, and cook for 1 minute. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel tomatoes and cover the pot. Simmer for about 15 minutes, stirring occasionally.
Uncover the pot and turn off heat. Add the sour cream, 2 teaspoons of lime juice, and cilantro. Season with salt and pepper to taste.
Preheat the oven to 350 degrees.
Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken mixture, half of the remaining sauce, and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top.
Cook uncovered for 35 minutes or until brown and bubbling. Serve with sour cream and cilantro.
Source: Adapted from Homesick Texan
YIELDS: 6 - 8 servings
FOR THE CHICKEN:
1 whole chicken, roasted and shredded (I used store-bought rotisserie)
2 teaspoons lime juice
2 teaspoons chili poweder, or more to taste
1/4 cup olive oil
Salt, to taste
FOR SAUCE:
4 tablespoons butter
3 cloves of garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon of cayenne pepper (or red pepper flakes)
2 teaspoons cumin, or more to taste
1 cup chicken broth
1/2 cup half and half
1 (10 ounce) can of Ro-Tel tomatoes
1/3 cup of sour cream
2 teaspoons lime juice
1/4 cup of cilantro, chopped
TO ASSEMBLE:
3 cups grated pepper jack and cheddar cheese
10 corn tortillas
Salt and pepper, to taste
Heat olive oil in a dutch oven over medium heat and stir in the chicken. Add lime juice, chili powder, and salt, to taste (should yield about 3 cups of chicken). Remove chicken from pot once heated through and set aside.
Melt the butter in the same dutch oven over medium heat. Add onions, bell peppers, and poblano pepper and saute for 10 minutes until softened. Add the garlic, flour, cumin, cayenne pepper and chili powder, and cook for 1 minute. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel tomatoes and cover the pot. Simmer for about 15 minutes, stirring occasionally.
Uncover the pot and turn off heat. Add the sour cream, 2 teaspoons of lime juice, and cilantro. Season with salt and pepper to taste.
Preheat the oven to 350 degrees.
Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken mixture, half of the remaining sauce, and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top.
Cook uncovered for 35 minutes or until brown and bubbling. Serve with sour cream and cilantro.
