If there’s one thing that’s tough in a family with multiple food allergies, it’s casserole making. I used to think it was impossible to make one without a can of something-creamy soup.
If you look up the definition of casserole, either a) you have too much time on your hands, or b) you just like looking things up in the dictionary.
I, being grounded from our normal family flight plan due to health restrictions beyond my control this week, fall into categories a) and b).
Casserole: (paraphrased from Webster’s)
1) a dish in which a casserole is made
2) a food cooked or baked in a casserole dish
Circular logic abounds in this language, I’ll tell ya.
But it works for me. Circular logic, I mean. And the definition of casserole.
Nowhere does it say (I didn’t look hard) that casseroles must begin with creamy-anythings, which makes the recipe I am about to share a casserole. Because it’s baked in a casserole dish.
Gather The Basics
- 4 yellow squash
- 1 stick Blue Bonnet Light (at time of posting and hopefully for earth’s remaining days, it’s dairy-free)
- 1/4 tsp Kosher salt or any kind of salt that is within arms’ reach*
Gather a Topping or Two
- Crushed soda crackers (saltines) I crush mine in my Vitamix.
- Crushed Ritz, Club, or other cracker
- A nice scoop or two of stuffing mix (prepared ahead of time)
- Leftover toast, crumbled
- Bread crumbs
- Something gluten-free, if the need be
- Something from your spice rack that is green and kind of fluffy, like basil or thyme
Build the Casserole
Cut squash lengthwise twice, and short-wise enough times to make little chunklets.
Place squash in casserole dish (I used a 9″ square).
Sprinkle with salt (*any kind will do, as long as it’s edible).
Cut margarine in little chunks and place on top of squash.
Place in oven next to the sweet potatoes (if you are making sweet potatoes) at 350 degrees for about 40 min.
When wilty and lumpy looking rather than firm and piled up (the squash, not the cook) remove from oven.
Let cool, then refrigerate, if you are making this for the next day.
If you want to eat it in the next 20-30 minutes, go ahead and add your topping – don’t forget a fluffy green herb – and put dish back in the oven for about 15 minutes.
Top with topping. Bring to room temp (if not in a refrig-to-oven-safe pan) or put straight into a 350 oven if in a frig-to-oven safe pan. It should say on the bottom of the pan whether it is safe to go from frig to oven, but hint: This isn’t the time to turn the pan over to check.
Bake about 15 minutes (a bit longer if still cold) until hot and kind of bubbly.
For More …
Substitute the squash for things like diced carrots or zucchini or parsnips or cabbage or … well, you get the idea.
And for Even More …
Happy Casseroling and Safe Food Eating!
REALITY CHECK: Today’s reality check is a confession that I forgot to add a reality check so I am adding it today, which is a date later than the post posted. Now that’s reality! And God can handle reality! (If He couldn’t, well, He wouldn’t be much as God, would He?)
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Post Updated: July 2014