Hi I’m Betty. Welcome to Betty’s kitchen. Toady we’re making squash casserole and good news in response to request from one of my subscribers and if you came with me to the farmer’s market actually bought the squash there.

And I have here about some yellow summer squash, and I got some green zucchini. All of done at this point is just wash this and I tried to drop them off a little bit, I’ll drop in a little bit more, and then I will cut the ends, and I will dice.

First paragraph when I diced the yellow summer squash and the green zucchini. Two cups of each kind of squash, I would like to say that this squash are young and tender, and they do not make a big peel that’s why you see the peelings are in here as well as the neat of the zucchini and the yellow squash. We’re going to sautéed this in oil and its going to take a quite long time for it to actually get really soft but what’s important you cook it all the way through.

So the first step in our squash casserole is to have some oil like here heating, I just turned it on but its part I heated that yet and just one tablespoon of extra virgin olive oil. If you’re using a can of cooking oil that you like or you used better a margin and empty up here, two cans of zucchini, I took cups as zucchini and your two cups of yellow summer squash. And then you’ll just be string that right on, and cooking it.

This is part your squash looks like when it is sautéed. It’s nice and soft, and it did not take 20 minutes to get to this points. So do not under cook it or you may have some crunchiness in your casserole that you do not want. Some are marvelous sauce stuff when I turned it off and coming over here took a handler that I have line this paper towel. In a paper towel is there to just absorb any excess oil that might be there. And also I’m going to use it to squish out some juice.

So the next step is to go back to our scalloped which I used off its tablespoon of like virgin olive oil, we placed that just pour in and estimate of one tablespoon and then start heating that, and in the back is going to go one chop on them. So you just need it on them like this. I used a kitchen chopper and I’m going to need something to get that out with. That goes in to our olive oil. If you can have your olive oil hot, that’s nice. It does not really matter in this case but I guess they’re not. It is beginning. That’s fast.

Here are one anent looks like once it is chop and sautéed in that one tablespoon of olive oil. So you want to go for about five minutes to get that. Now let me bring over our squash. 03:27 draining and have also dancing squishing on it, and you will see that what we have is may lead the pop of the squash, and we will not have any extra liquid.

So a lot on that is gone into paper towel. So we’re going to put the good stuff, the squash and with our onions. So that way we’re not picking up a lot of extra liquid and making a watery casserole, this going to be delicious.

Adjust a little bit and then our next cut them comes along is sour cream. Adjust fat frees our cream, choose where be like. You need 1/3 of red raddish.
As I’m going over here, I got some sharp cheddar cheese. And I’m using three corners of a cup. So our safe things are right here. We need some salt and I’ll just have a shaker of the units stove at the table, just a dash of sat put over. Your taste, I’m not going to say its acidic amount. And then black pepper, this is a ground black pepper just going to shake some of that in.

I have is a garlic powder. So I’m just going to put along here. These once around very freely so I’m going to be very careful and not over does it but we want that little zing that is going to give salt. Just do your taste on those three spices.

And then we’re going to give this on mix, and we’re going to put it in a buttered dish. In my case I used cooking oil right, Canola oil and I’ll spread the thing entirely. And I choose a deep dish half plate. So I’m just going to slice this end and then I’m going to make it topping for it before I get rage put in the oven. So let me spread this out just a little bit so you can see what it looks like before the topping then we’ll come back and I’ll make the topping, and place it on there, and get this going.

To make the topping for our squash casserole, I’m using Ritz crackers and also some butter. The Ritz crackers you now kind to is like this and enter that one, two and put it in a zip black bag ground size. If you’ve washed edge as you know I do that quite often. Now I want to make indicant crams then I use a rolling pin and just go over until they are span.

So what I’m going to do is pour some of this out until had this here and while looking at is the mixture of the melted butter with the crams, and I want to get that just right. Something about like that and this be crumbling and you can pick it up with your hands and spread that all over the top. And that’s just one we’re going to do.

Over the top of the squash casserole, we’re going to have crams going all around evenly and we’re going to put this in a 350 degree oven, and let it take for maybe 25 to 30 minutes, I’ll keep tracking the time and I’ll let you know how long it is make but it is going to make a beautiful squash casserole.

Our squash casserole is done. I’ve been checking on it and took 15 minutes. Actually did not take very long because this is a very small portion. This is not really casserole. I was suggesting it have a lot of people to fade, you might want to double. All again now and make a casserole in a dish that is maybe 13 by nine by two and probably that picking all more time to cook.

This is one was done, you could tell about the bubbling of the casserole and also the browning of the topping. I want to let you see what a texture looks like so I’m just going to take that in here and get some of this good squash, and all of that goes with it and the topping too. See what it looks like. I have heard out there that squashes are very blond fruit not just depends on how you prepare it. If you feel like sour cream and cheddar cheese with it, a nice topping like that, only can like it.