PrissyCook

As any misplaced Texas will tell you. There’s a food trinity that exists there. When I go home I MUST have:

1. BBQ
2. Chicken Fried Steak
3. TexMex

“So, what do you want to eat first?” That’s the first question my mom usually asks me when I arrive in Austin. If I get in early enough in the evening, I’ll get a scoop of Amy’s Ice Cream at the airport.

Squish Squash

Prep: 30 minutes Cook: 20 minutes Bake: 40 minutes

4 pounds yellow squash, sliced
4 T butter, divided
1 large sweet onion, finely chopped
2 garlic cloves
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese
1 8oz container sour cream
2 large eggs slightly beaten
salt and pepper

Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well, gently pressing between paper towels.

Melt 2 T butter in a skillet over medium-high head; add onion and garlic and saute 2 to 3 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, 1 cup Cheddar cheese, 8 oz sour cream, eggs, salt and pepper. Spoon into a lightly greased 13″x 9″ baking dish.

Melt remaining 2 T butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs and remaining 1/2 cup Parmesan cheese. Sprinkle mixture evenly over top of casserole.

Bake at 350 for 35-40 minutes.

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