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Creamy Mushroom Basil Spaghetti Squash Casserole

10 Oct

Creamy mushroom basil spaghetti squashWe have been receiving quite a few spaghetti squash from Derek’s Aunt Verna and Uncle Glen.  I am always looking for new recipes and have found a few winners this fall.  I like the creamy, toasty crunch that this one packs.

Ingredients:

  • 2 small to medium spaghetti squash
  • olive oil for sauteeing
  • 1 medium onion, diced
  • 8 oz. fresh, sliced mushrooms
  • 1 tsp dried basil
  • 3/4 cup sour cream
  • 3/4 cup shredded parmesan cheese
  • 1 cup seasoned panko bread crumbs
  • 3 T butter, melted

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds, then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place strands in a greased casserole dish, discarding shell.  Do not turn off oven.

While squash is baking, heat oil over medium heat and saute onion, mushroom, and basil until vegetables are just tender.  Stir sour cream and onion mixture into squash.  Gently mix in the parmesan cheese.  Combine the panko and melted butter and top casserole evenly with buttered crumbs.

Bake uncovered for 15 minutes.  Serve hot, creamy, and toasty!

Recipe inspired by allrecipes.com.

Photo by me, MyLittleFoodSpot.com

Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Biscuits and Sausage Gravy

7 Apr

I have a thing with dishes that consist of soggy bread.  I’m appreciating more textures as I mature but I just never liked biscuits and gravy…until I tasted Derek’s mom’s version.  Now I’ll eat them elsewhere but hers are still my favorite (and no, I’m not just kissing up to my mother-in-law).  She (and I) usually make them with Pillsbury Grands biscuits because a) it’s easier and b) most of us actually prefer them.  Occasionally, though, I will have all of the ingredients EXCEPT the refrigerated biscuits on hand so needed a good biscuit recipe to fall back on.  These really are almost as easy as the tube biscuits and are pretty good as far as homemade biscuits go.

Ingredients

For Biscuits:

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 -4 tablespoons shortening
  • 2/3-3/4 cup milk

For Gravy:

  • 1 lb. tube breakfast sausage, I generally use Farmland because it’s good and cheap (dependent upon who I’m cooking for, I often use HOT breakfast sausage)
  • 1/2 to 1 can chicken broth
  • 1-2 cups milk
  • 1/2 cup or more flour
  • salt and freshly grated pepper, to taste

In a deep skillet or small pot, cook sausage over low heat and crumble well, retaining juices.  While sausage is browning, prepare biscuits.

Sift flour with baking powder and salt.  Cut in shortening till mixture resembles coarse crumbs.  Add milk all at once and mix till mixture follows fork around bowl.  Turn out on lightly floured board.  Knead gently for about 1/2 minute.  Roll or pat 1/2 inch thick.  Flour rim of glass or biscuit cutter and cut out biscuits.  Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.

While biscuits are baking, sprinkle the browned sausage with flour until juices are absorbed.  Add chicken broth and milk.  Bring to a low boil and heat until desired amount and consistency is reached.  Serve over warm biscuits.

Gravy recipe by my mom-in-law, Cathy Knorr

Biscuit recipe by food.com

Photos by me, My Little Food Spot