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DEL.ICIO.USBlue Ridge Grill’s Yellow Squash Casserole
The Atlanta Journal-Constitution
Marion Groover of Atlanta told the AJC she had always been looking for the perfect squash casserole, and finally found it at the Blue Ridge Grill, a restaurant that specializes in new Southern cuisine in Buckhead. Executive chef Shane Tuohy (right), who provided the recipe, attributes its popularity to its “comfort food� appeal. He tops the casserole with crushed Ritz crackers and garnishes it with fried onion. He uses panko, Japanese bread crumbs, in the casserole. Panko can be found at many supermarkets and farmers markets. (Regular bread crumbs, however, may be substituted.
Makes 12 servings
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Ingredients
1/4 cup olive oil
1 large yellow onion, sliced
4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
2 cups heavy cream
12 ounces grated cheddar cheese
4 cups panko (Japanese bread crumbs)
1/2 tablespoon salt
1/4 teaspoon white pepper
1 sleeve buttered crackers, crushed (about 36)
1 cup fried onions (optional)
###Instructions
Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish.
In a very large skillet or stockpot over medium-high heat, add oil. Saute onion, squash and zucchini for 3 to 5 minutes. Add cream and bring to a simmer. Stir in the cheese, bread crumbs, salt and pepper. Stir until cheese melts and mixture is combined. Transfer mixture to the baking dish. Sprinkle crushed crackers on top. Bake 25 to 30 minutes. Garnish with fried onions if desired.
Per serving: 420 calories (percent of calories from fat, 65), 12 grams protein, 25 grams carbohydrates, 2 grams fiber, 30 grams fat, 84 milligrams cholesterol, 633 milligrams sodium.
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