Moss Family TV // 1-28-2023

 Squash Casserole Recipe:

4-6 medium yellow summer squash, thinly sliced 1 large onion, thinly sliced 1 tablespoon butter 1/2 cup grated Parmesan 1 cup shredded sharp Cheddar 1/2 cup sour cream Salt and black pepper 1 sleeve of Ritz crackers, crushed medium to fine Directions Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Buttermilk Biscuit Recipe: 2 cups self rising flour 6 TB unsalted butter (cold) 1to 2 cups buttermilk, NOTE: You may need more or less depending on the thickness of your buttermilk. Directions: Preheat oven to 350° Combine all ingredients and mix by hand, using a little flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan. Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!

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