By Liz Latta
It's a joy to cook in the summertime with all of the fresh vegetables. I've seen pictures of gardens growing all over Facebook. The Latta garden is producing and we're very excited.
I've got to give my mom a shout out; it's her garden too. She has the perfect spot and graciously agreed to share the space. First, it was the green leaf lettuce, spinach, kale, and romaine. Now, it's the squash' turn.
Pepperidge Farm Cheesy Garden Squash Casserole
Five average size squash
1/3 onion (chopped)
Four pats unsalted butter
1/3 bag sharp cheddar cheese
1/4 cup grated parmesan
1/4 cup cream cheese
1/4 cup sour cream
2/3 cup Pepperidge Farm Stuffing
Salt/Pepper to taste
Slice the squash. Cover with water. Boil until soft (approximately 15-20 minutes). Add 1/4 teaspoon of salt after water comes to a boil. Drain the squash in a colander.
In the pot used to boil the squash, add two pats of butter to sauté the onions (the buttery onions will be added to the squash). Salt to taste to bring out the sweetness of the onion.
Combine the squash and the sauté onions to a square or round glass bowl. Salt and pepper to taste. Add the cheeses (reserve a bit of the parmesan for topping) and the sour cream. Mix together.
In the same pot, add two pats of unsalted butter and melt. Add the stuffing and sprinkle remaining parmesan cheese. Mix together. Pour on top of the squash and cheese mixture. Bake covered at 350 degrees for 20-25 minutes. Half-way through the baking time, take the aluminum foil off. Watch for the bubbles on the side of the casserole.
Take out and let sit for five minutes and serve.