Summer, Squash and Squeamish Eaters
If you have kids, you probably know what it’s like to have picky eaters in the house. One loves pickles, another one hates them. Someone doesn’t like mushrooms, another hates the taste of celery and one has aspirations of a completely carnivorous diet.
Fortunately, there are ways to hide nutritional ingredients in your meals. One of my staple recipes for our children is squash casserole. It’s ooey, gooey and packed with healthy nutrients like Vitamin C. It’s also affordable, considering summer is squash season. Best of all, it’s easy-to-make, filling and just as good when eaten for leftovers.
Hungry yet? Here’s a version of my squash casserole recipe if you’d like to try it out this summer:
– 3 pounds of yellow squash (or zucchini, depending on what’s on sale)
– 1 large onion
– 2 cups of your favorite shredded cheese
– 30 crushed round buttery crackers (Ritz or something similar)
– ½ cup of cream, milk, cream cheese or unflavored Greek yogurt
– 4 tablespoons of butter/margarine
– salt and pepper
- Preheat oven to 325°.
- Dice onion and sauté with butter in a large skillet on medium.
- Chop squash and immediately place in skillet with the onions.
- Sauté for 10 minutes, or until squash is tender (easily breaks apart with a fork).
- Add cream/milk, 1 cup cheese and half the crushed crackers and cook until cheese is melted (about two minutes).
- Pour mixture into a greased casserole pan and top with rest of crackers and cheese.
- Bake for 15-20 minutes.
- Let it set for a minute or two (it’s hot!) and enjoy.
Another great thing about this recipe is that it’s super-versatile. Like a little spice? Dice up a jalapeno or add some cayenne pepper. You can also make it cheesier or healthier by adjusting the amount of cheese.
Play around with it and create your own family squash casserole recipe!
What is YOUR favorite summer recipe?
America’s Family Financial Expert (R)