Squash Casserole

Tender squash, onions, gooey cheese, and a crunchy cheese cracker topping make up this memorable squash casserole. 

  

Squash Casserole

4 cups sliced yellow squash or 1 (12 oz.) bag of frozen squash

1 cup sliced onion

Water

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp. salt

1/2 tsp. pepper

2 cups cheese crackers

2 cups shredded cheddar cheese

Preheat oven to 400 degrees.  Place squash and onion in a large skillet.  (I use a 5 qt. saute pan.)  Pour in enough water to cover the vegetables and cover with a lid.  Heat on medium high until boiling and then cook until tender--about 5 minutes.  Drain well and return to skillet.

In a small bowl, whisk together the beaten eggs, milk, melted butter, salt, and pepper. Stir the egg mixture into the squash/onions.  Crush the cheese crackers, and in a large bowl, mix the crushed cheese crackers with the cheese.  Stir half to two-thirds of the crumb mixture into the squash mixture.  Mix well.

Pour into a 1.5 to 2 qt. ungreased casserole dish and top with the remaining crumb mixture.  Bake for 30 to 35 minutes at 400 degrees.

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Recipe from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2012/08/my-perfect-squash-casserole/

 

Instant Pot Orange Chicken

Instant Pot Orange Chicken is made with orange juice and fresh orange zest for a burst of citrusy flavor!  Much healthier than takeout, this can be on your table in about an hour.

Instant Pot Orange Chicken

Yield:  4 regular servings or 2 generous servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-orange-chicken/

Instant Pot Orange Chicken 101:

*Zest 2 oranges before starting the recipe.  Oranges are next to impossible to zest if they've already been cut and squeezed.  2 oranges won't provide enough juice for this recipe, so I buy a small bottle of Simply Orange orange juice to supplement.

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use the 6 cloves of garlic, white wine, and tomato sauce called for in this recipe.

*I use 1/8 tsp. crushed red pepper flakes instead of the Sriracha called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Then use a grater to grate it.

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of orange juice.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

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