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Back in September, I passed along a squash casserole recipe I'd just gotten from a friend. I've made it a couple times without the mushroom soup-sauce for my gluten-free friend with cancer.
Last night I finally made it for myself. A home run! I even went back for seconds. I was so excited to try it out that I forgot to take pictures, so you only get half a photo--of the good end that I'd not scooped into.
I did find a few shortcuts even for this recipe: I used precut bags of butternut squash from Trader Joe's, and didn't bother to smash the squash, but left it cubed. This raised the cost of my ingredients, but the convenience was immeasurable. These bags were microwaveable, so I steamed the squash before putting it into the casserole, which then reduced the cooking time. I also used my jarred caramelized onions that I make every so often, so I didn't have to cut or sautee the onions. This then became a simple assembly that only needed to be heated through in the oven once put together. For my gluten-free friend, I substituted potato chips for the bread crumbs on top, and added a bit of vegetable broth for moisture in lieu of the mushroom soup.
Have you tried this after reading it on my blog? Or do you have your own version of something similar? Please post a comment if you did!
Last night I finally made it for myself. A home run! I even went back for seconds. I was so excited to try it out that I forgot to take pictures, so you only get half a photo--of the good end that I'd not scooped into.
I did find a few shortcuts even for this recipe: I used precut bags of butternut squash from Trader Joe's, and didn't bother to smash the squash, but left it cubed. This raised the cost of my ingredients, but the convenience was immeasurable. These bags were microwaveable, so I steamed the squash before putting it into the casserole, which then reduced the cooking time. I also used my jarred caramelized onions that I make every so often, so I didn't have to cut or sautee the onions. This then became a simple assembly that only needed to be heated through in the oven once put together. For my gluten-free friend, I substituted potato chips for the bread crumbs on top, and added a bit of vegetable broth for moisture in lieu of the mushroom soup.
Have you tried this after reading it on my blog? Or do you have your own version of something similar? Please post a comment if you did!
Those are great substitutions. Both the ones you used to make the recipe gluten free, as well as to speed up the prep time for you. I haven't tried this yet, but will probably give it a go next week.
ReplyDeleteOh, I am notoriously bad about remembering to take pictures. I once posted a picture of a cobbler with only one bite left and physical evidence that someone had been mopping up the last bits with their fingers.
Thanks for stopping by Alea. I was really surprised how much I liked this casserole! I'm a picky eater, so when my mom would make the traditional green bean casserole with a can of mushroom soup, I'd only eat the crunchy onions off the top. So I've never really tried this as a sauce. Yummy!
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