Microwave Cheddar-Squash Bake is excellent for summer when it’s too hot for the oven
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
Today, The Dominion Post’s Kathy Plum shares a casserole that’s doubly perfect for summer.
For one, it uses squash — which, whether zucchini or summer squash, grows like crazy this time of year.
Secondly, it’s made entirely in the microwave — no need to heat up your house by baking something for 40 minutes at 325 degrees.
As an added bonus, Plum said, it’s downright delectable. All without turning on the oven.
“It’s very similar to a casserole made in the oven that many of my friends make,” Plum said. “It takes some prep time but is worth it.”
And if you manage to leave a little bit for later, the leftovers are also amazing, she said.
“The eggs are fluffy and the cheese delicious. A co-worker used leftovers from the casserole to make sandwiches.”
Yield: 6 to 8 servings.
- 4 slices bacon
- 4 cups thinly sliced yellow squash
- 2/3 cup chopped onion
- 1/4 cup water
- 2 eggs, separated
- 1/2 cup sour cream
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- 1 tablespoon butter or margarine
- 1/4 cup fine, dry breadcrumbs
Place bacon on a bacon rack in a 12-x-8-x-2-inch baking dish, cover with paper towels. Microwave on high for 3 1/2 to 4 1/2 minutes or until bacon is crisp. Drain, crumble and set aside.
Place squash and onion in a 2-quart casserole and add water. Cover with heavy duty plastic wrap and microwave on high for 7 to 9 minutes, stirring after 4 minutes. Drain and cool slightly.
Beat egg yolks until thick and lemon-colored, stir in next five ingredients. Beat egg whites at room temperature until stiff peaks form and fold into yolk mixture.
Layer half each squash, egg mixture and cheese in a lightly greased deep 1 1/2-quart casserole. Sprinkle bacon on top. Layer remaining squash, egg mixture and cheese.
Microwave at medium-high (70% power) for 6 minutes, stirring after 3 minutes.
In separate container, melt butter. Combine butter and breadcrumbs and sprinkle over top of casserole. Microwave at medium-high (70% power) for 2 to 3 minutes. Let stand 5 minutes.
From Southern Living Annual Recipes