Happy Belated 4th of July

I know my 4-legged baby is glad that it is over.  While there are still some firecrackers going off, the major portion of the explosions are over with.  Hubby and I shared a nice quite 4th.  He worked in the yard while I cooked and typed recipes for our church cookbook.  Finally got the typing commitment completed and thought it might be nice to share dinner today.

Yes, I live in the south and can see myself reverting back to my southern roots.  Dinner around my part of the world is the mid-day meal.  The evening meal is supper.  Since we are retired we generally have the larger meal of the day around 1:00 p.m.   This time of the year fresh produce it abundant.  I grew up eating this wonderful squash casserole that of course was loaded with gluten.  The casserole had tender yellow squash, onions and some type of canned cream soup.  It was then topped with per-packaged stuffing mix that had been tossed with butter.  Yummy!

Let’s see….I think the only thing that didn’t contain gluten was the squash, onion and butter.  I have looked for awhile to find a nice substitute that I could do gluten free.  So many called for cracker crumbs.  Well I finally stumbled on to a recipe at Taste of Home for Cheesy Summer Squash Casserole.  Yes, I made lots of changes to the recipe and the end result was awesome!  I have now made the recipe twice and this time I remembered to take a photo of the finished dish.

Cheesy Summer Squash Modified by PaulaG

4 to 5 small to medium yellow squash
1/2 medium onion, chopped
2 T. mayo
2 T. plain yogurt
1 egg
1/3 to 1/2 c. shredded cheddar cheese
1/4 c. gluten free corn flakes, crushed slightly
1 T. butter, melted
salt to taste
pepper to taste
Hungarian Paprika

In a small saucepan add squash, onion, salt to taste and 1/4 c. water.  Bring to boil over medium heat.  Cover pan and reduce heat to low.  Cook for 5 minutes or until squash is barely tender.  Drain.

In a medium bowl beat the mayo, yogurt and egg together.  Add in drained squash/onion mixture and cheddar cheese, season to taste with salt and pepper and pour into a 1 quart casserole dish that has been sprayed with non-stick cooking spray.  Toss the corn flakes with the melted butter and sprinkle over casserole.  Lightly sprinkle with Hungarian Paprika.  
Bake in a preheated 350 degree oven for 30 minutes.  
This makes 2 to 3 nice servings.  I served it with southern fried okra, pickled beets and cornbread with green onion on the side.  Pure comfort food.   Make sure to use tender, young squash that is small to medium in size.  

May have to do a post with the gluten free southern fried okra and cornbread.  I’ll save that for another day.

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