Spaghetti Squash Au Gratin

SPAGHETTI SQUASH AU GRATIN
If  you are fond of hash brown casserole, you will love this casserole.  It is very similar,  It is creamy, nicely seasoned and a great side dish.  If you grow spaghetti squash this summer or buy one and are wondering to yourself what you are going to do with it, give this recipe a try.  You will like it!

Olivia and I hope those of you who are mothers had a great Mother's Day this weekend.  Olivia and I celebrated by going plant shopping.  Much of it was flowers but we also bought an assortment of pepper and tomato plants.  We can't wait to get the growing season of to a great start.
-Nanette

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon ground dried thyme
pinch of salt
ground pepper to taste
1/4 teaspoon garlic powder
1 tsp. beef base
3 tablespoons water½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste.  Stir in the beef base and water.  Stir just long enough over the heat to melt the beef base.  Remove from heat.

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 350º for 30-40 minutes until golden brown on top. 

Hash Brown Casserole

Here is a great, quick hashbrown casserole that was featured in a recent Walmart flyer.  If there are leftovers, they make a great side dish for breakfast!  It can even be made healthier by using low fat chicken soup, low fat sour cream, and low fat cheese.  The corn flakes on top add a nice texture to the dish.  If you take the time to make this one, you will not be dissapointed. 
-Nanette

Hash Brown Casserole

Ingredients:	2 lb frozen hash browns 1/2 cup melted butter 1 tps salt 1/4 tsp pepper 1/2 cup onoins 1 can cream of chicken soup 2 cups grated cheddar cheese 2 cups corn flakes 1/4 cup melted butter 8 oz sour cream
Directions:	Butter 9x13 baking dish. Mix all ingredients and pour into dish. Combined 2 cups crushed corn flakes and 1/4 cup melted butter. Sprinkle on top bake at 350º for 1 hr

BONUS TIP:  Enjoy browsing new and interesting cooking web sites?  Check out http://www.farmflavor.com/.  It has great information about using local foods, farmers' markets, recipes, and beautiful photographs of their foods.  Check it out!



CHICKEN AND BROCCOLI CASSEROLE

Olivia found this great recipe, tried it, and really liked it.  There are several special things about this recipe.  You use fresh broccoli  and the sauce is totally homemade.  The recipe calls for poppy seeds--a different twist for a chicken recipe but a really nice one.  The recipe also calls for Ritz crackers and lots of cheese--yum!
-Nanette

 French Chicken Broccoli Supreme

Ingredients:

  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1  stick melted butter
1 tablespoon poppy seeds

  SAUCE: 
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

 Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Recipe from:  "Get Off Your Butt and Bake" Website

Chicken and broccoli before it's smothered in sauce and cracker crumbs:

Cheesy, yummy sauce:

Finished casserole: