In the south, we like to mix things up. Sure, sliced vegetables seared on the grill are nice. But chop that vegetable and mix it with some cheese and bread crumbs, and you've really got something!
These recipes show off two southern summer vegetables as only we can. You can always run an extra mile on the treadmill, later.
Both recipes feature Vidalia Onions which are considered so special here in Georgia that they may only be planted in a specific region as mandated by law. They are very mild and slightly sweet. I grew up watching my father sandwich a generously salted and peppered wedge between two slices of mayonnaise slathered white bread. That was his favorite way to eat them. I like mine with cheese...
Vidalia Onion Casserole
Especially good served with grilled beef!
What's in it:
1 (1/2 c.) stick butter
3 large vidalia onions, cut into bite-size pieces
1/2 c. sour cream
1 1/4 c. grated parmesan cheese (The powdered stuff in the can is fine for spaghetti. For this, shred it yourself. It does make a difference!)
1 c. seasoned bread crumbs (may substitute potato chips or seasoned crackers)
Paprika
Black pepper (Ground fresh, of course)
How to make it:
Prehead oven to 350 degrees. Spray 9 x 13 baking pan with cooking spray.
Sprinkle chopped onions, generously with black pepper. Melt butter in large skillet over medium heat. Add onions and saute' for 20 to 30 minutes, or until tender. Remove from heat and add sour cream, 1 c. parmesan cheese, and bread crumbs, stir until well mixed. Scape into prepared pan and top with remaining parmesan cheese. Sprinkle with paprika.
Bake uncovered for 30 minutes or until top is lightly browned.
Squash Casserole
When choosing squash, size does matter. Smaller is better...
What's in it:
10 small yellow squash, cubed
1 large vidalia onion, cubed
8 oz. (1 1/2 c.) sharp cheddar, cubed
Salt & Pepper
1/4 c. seasoned bread crumbs
1/4 c. grated parmesan cheese (Save the powdered stuff for spaghetti. Grate this yourself.)
3 tbl. butter, cut up
How to make it:
Preheat oven to 350 degrees. Spray a 9 x 13 baking pan wtih cooking spray.
Boil squash with onion until tender, usually 15 to 20 minutes. Drain well and mash slightly. Stir in cheddar cheese cubes. Season with salt and pepper and pour into prepared pan.
Combine bread crumbs and parmesan cheese in a small bowl. Sprinkle on top of casserole. Distribute butter pieces evenly across top.
Bake for 25 minutes. Casserole should be slightly browned and bubbly. (Just like me after a day at the beach!)
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