Fridge-Cleaning Squash Casserole »
It's that time again. Time to figure out what is in the fridge that probably won't - or probably shouldn't - make it too many more days before getting thrown out. Past the date already? No matter, we'll do our best to make sure the food passes the sniff test. Or add a bunch of spices. Either way, it's sure to be fun!
Today I started with three medium-sized yellow squash. After a few days in the fridge, they were starting to turn more of a brownish color, actually. But after judicious use of a potato peeler and a knife, I was left with some relatively fresh-looking white squash from the center of each fruit. Perhaps three small squash, if you were able to use the whole thing (or if you're hoping to reproduce this at home).
After getting rid of that questionable material on the outside of the squash, I sliced the remaining "meat" thinly across the grain, producing some nice pieces, which I plopped into a smallish boiling pot of water. I then quickly chopped a Vidalia onion and sauteed it in a bit of butter while letting the squash boil for a few minutes, then drained the squash and combined the contents of the two pots.
I added a dollop of butter (perhaps a quarter cup) to the mix, and also a quarter cup or so of mozzarella cheese and a single (raw) egg, then mixed everything together. A quick layer of bread crumbs across the top, into the oven for 20 minutes at 350 degrees, and we had a winner - not a large squash casserole, but a tasty one. I generally prefer cheddar cheese in my casseroles, but I think the mozzarella turned out well in this case. I'll have to remember that.
