Many of you will be getting ready for the long Fourth of July weekend and planning menus not only for the holiday but also for the meals in between. Here's a favorite casserole that is very easy to make and goes well with grilled chicken, pork chops or steak. A simple green salad and you are done!
I have been making this casserole for the last 40 years. It comes from a favorite Junior League Cookbook, 300 Years of Carolina Cooking, published by the Junior League of Greenville in 1970. Under my name it shows I bought it in Hilton Head Island, S.C. on July 5, 1976. We spent that bicentennial weekend with two other couples on a sailboat 40 years ago! Talk about coincidences...I just realized this when I opened the front to credit the source.
2 lbs yellow summer squash, sliced
Salt and pepper to taste
1 tsp. sugar
1/4 stick butter
1/2 package dry onion soup mix
1 cup sour cream
1 can diced pimentos drained (my addition)
Grated Parmesan cheese (optional)
Preheat oven to 375 degrees.
Boil (I steam) squash until just tender and drain well. Starting with the butter so it melts on the squash, add the other ingredients and blend. Turn into a buttered casserole, sprinkle some grated parmesan cheese if using, and bake for 20 minutes in 375 degree oven until mixture begins to bubble.
Note: If you want a crispy top, just sprinkle some breadcrumbs (about 2 TB) at the end and put under the broiler until golden.