Summer squash was meant to be celebrated in a homey casserole, but not meant to be drowned in a cream of chemical soup! Here’s an easy way to make a southern squash casserole.
This same recipe can also be used with broccoli for a casserole. You could add chicken or sausage for a hearty meal.
3 cups sliced squash
1/3 cup chopped onion
4 tablespoons butter
1/3 cup water
freshly ground pepper
1/2 cup mayo (or a little less)
1/2 cup full fat sour cream
1 1/2 cup shredded cheddar cheese
3/4 cup pork rind dust (ground pork rinds)
Cook squash and onions in butter and water until tender. Let cool. Add mayo and sour cream and mix well. Add cheese and pork rind dust and stir until thoroughly mixed.
Pour into a casserole dish and bake at 350 degrees until browned and bubbly, about 25 minutes.