I've been trying to duplicate a recipe from a local restaurant, and this is my latest try. It's not exactly there yet, but it's close!
Baked Squash
1 box Jiffy Corn Muffin Mix
1/2 cup chicken broth (give or take, whether you prefer it moist or somewhat dry)
1 cup sour cream
1 onion (can use frozen, but you may need to adjust the broth)
1 tsp garlic powder
salt and pepper to taste
3 cups yellow squash, sliced
Heat oven to 350. Grease bottom of pan with butter and set in oven to warm a bit. I don't recommend oil for greasing, as it will give a different flavor.
Mix everything except the squash, making sure that it's thoroughly blended. Mix in squash gently. Place in warmed pan and bake for about an hour.
As I said, it's a work in progress! I've also thought of adding sharp cheddar cheese for a little extra oomph. If you think of something different to do or use, let me know!
Go check out all of the great garden fresh recipes at I Have To Say, and if you just came from there, thanks for visiting!
6 comments:
Sounds satisfying. Try finely shredded cheese, you'll get a more even distribution and you'll be able to use less.
We have a local place too that serves an awesome squash casserole that I just love. Your recipe sounds really good, and I bet it is close to what I get at the diner. I'm anxious to try this. I bet it would be good with crumbs on top too. :)
We must have been thinking along the same lines last night. I made a butternut squash risotto and it came out fairly well.
I really like squash recipes so I'm definitely keeping this one. Thanks.
I have tried a similar one which used stuffing mix in place of the Jiffy cornbread mix. I'm anxious to try this one, now.
Like you, I've been trying to duplicate a dish I used to get in a restaurant when we lived in Dallas.
This sounds DEEEE-LISH!!!! And I can eat it!!! WOOHOO!!!!!
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