Here in the South we almost always have plenty of squash this time of year and many people like to have a Squash Casserole on their holiday table. This recipe I assure you is most unusual to the typical Southern Squash Casserole dish. I have indeed posted this recipe before but since it's the holidays I thought it should be posted again.
This recipe is probably my most requested dish to prepare. My family expects it on all holiday dinner tables and I like it so much that I start craving it so I MUST make it. It is very different from any squash casserole you have eaten or seen and even those folks who say they don't care for yellow squash, wellllllllllll they usually like this recipe. Men in particular like this dish. I think probably because of the green chilies which gives it a most unusual dimension but it is not at all hot to the taste so women like it as well. I have extremely picky eaters in my family so I think that says it all.
South of the Border Squash Casserole
1 cup chopped onion
2 1/2-3 pounds yellow squash, sliced
2 tablespoons butter
1 4-ounce can chopped green chilies
2 tablespoons all-purpose flour
1 teaspoon salt
Pepper to taste
1 ½ cup Monterey Jack cheese, grated
1 cup cottage cheese, small curd
2 tablespoons fresh parsley, chopped
½ cup freshly grated parmesan cheese
Preheat oven to 375 degrees. Butter a 9x13 inch pan or 2-quart casserole dish. In a skillet, sauté’ onion and squash in butter until tender. Stir in chilies, flour, salt and pepper. Pour into casserole. Sprinkle Monterey Jack cheese on top. Stir together the egg, cottage cheese, and parsley. Spread this mixture over the Monterey Jack cheese.
Sprinkle with Parmesan cheese. Bake for 25 to 30 minutes.
My Notes: The cottage cheese mixture is a little difficult to spread but be patient, it will spread over the entire pan. Depending on the oven it sometimes needs to be cooked a little longer. A nice light browning on the top.
I use a 12-inch saute pan for the squash and with summer's bounty of yellow squash why not try a new and different squash casserole.
I hope each of you have a truly Blessed Thanksgiving.
Tuesday, November 3, 2015
Last Thursday night I hosted my YaYa dinner party group. We began our dinner party group about five years ago, just the female friends because when we have lunch together we never have enough time just talking. The dinner group party provides us a venue to chat without worrying about what meeting we had to get to or bridge group we had to get to and it provided a relaxed atmosphere to talk and to just enjoy each others company without husbands.
Antipasto Platter with
Rolled Grape Leaves, Orange infused Olives, Sun Dried-Tomato Hummus, and Feta drizzled with olive oil, salt and pepper
Ina Garten's Pastitsio
A medley of Potatoes, Zucchini, and Mushrooms tossed with Oregano
Baklava and Greek Wedding Cookies for dessert
Since it was so close to Halloween I had to have something pertaining to Halloween. This isn't Greek, of course, but I had black salt which I rimmed my little pumpkin glasses with and placed in the pumpkin dispenser, a mighty fine Margarita.
Our menu was posted on this chalk stand, a cute little stand that I could not pass up.
Ina Garten is one of my favorite cookbook authors and I have found that one can never go wrong with one of her recipes. The Pastitsio was excellent and the beauty of this dish was that it could be made in advance so I was more relaxed and able to enjoy my guests.
My tablecloth was one I had picked up on sale from a William Sonoma during the summer while in Atlanta. It is a botanical Jacquard tablecloth, grey with khaki colors and I thought it perfect to be used for a Fall dinner party. I also used grey napkins with my antique brass acorn napkin rings.
The wine I served was a red blend, a California wine and the label was Ghostrider. I thought that appropriate for a party just a couple of days before Halloween.
The Pastitsio called for wine also and I used this same wine in the dish. I am a firm believer in cooking with only a wine you will drink and this wine was a perfect paring with the dish.
For my centerpiece I placed pumpkins, gourds and squash in my antique dough bowl with a few berries finessed in the bowl. This is often my Fall centerpiece of choice and you can see over it.
Just above each plate I placed three French chocolate truffles in a small cello bag and tied with an orange and black ribbon. A Halloween treat as a parting gift for each one of my guests.
I think a good time was had by all. I enjoyed preparing the dinner, always love setting a pretty table and it was great fun and fellowship.
I will share this post at Susan's blogging party Tablescape Thursday. Click HERE for other beautiful table settings shared.