Summer Squash Casserole -- xp

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* Exported from MasterCook *

 

Summer Squash Casserole

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons unsalted butter

1 pound summer (yellow) squash -- thinly sliced

(about 4 cups)

salt and freshly ground black pepper

1/2 cup sour cream

1 tablespoon fresh chives -- and/or parsley

1/4 teaspoon paprika

2 tablespoons grated Swiss cheese -- plus

1/4 cup grated Swiss cheese

3 tablespoons fresh bread crumbs

 

1. Preheat the oven to 375 F. Heat the butter in a large skillet over

medium-high heat. Add the sliced squash, sprinkle with salt and pepper, and

saute, tossing frequently, until tender and very lightly golden, about 5

minutes.

 

2. In a mixing bowl, stir together the sour cream, chives and/or parsley,

paprika, and 2 tablespoons of the cheese. Add the cooked squash, stirring to

combine the ingredients, and transfer the mixture to a buttered, shallow baking

dish, such as a 9 x 6-inch rectangular or 8-inch round pan. Sprinkle the bread

crumbs over the surface.

 

3. Bake 10 minutes; then scatter the remaining 1/4 cup grated cheese on top and

bake 5 minutes longer. Run briefly under the broiler until golden brown, about 1

minute. Serve immediately.

 

Typed for you by BrendaAdams

 

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NOTES : Based on a recipe from Edris Sitzer, who sells her produce at the Heart

of the City Farmers' Market in San Francisco. Serves 4 to 6