I can't tell you how much I am looking forward to the coming fall weeks when I can sit back and enjoy the house and start my fall baking. I'm dreaming of pumpkin, cranberries and the smell of cinnamon in the crisp cool fall air. Meanwhile, yesterday was yet another unbearably hot day here in the Atlanta area. It was 95 degrees before noon; I'm sick of the summer weather and it's been an unseasonably hot summer to boot. Hubby and I began our Saturday morning yesterday with going to get our address changed on our driver's licenses. We got there at 8:00 (they opened at 7:30) and we were already number 270 and 271 in line!!! We stood and waited for over 1-1/2 hours to do what took less than 2 minutes to do when we finally got our turn. Ugh...the joys of moving!
I decided to keep dinner simple and cool. I made a very simple chicken salad (chicken, a tiny bit of onion, celery, diced pickles and mayo). I've been craving my Yellow Cheddar Squash Casserole recently but did not want to add any additional heat to my kitchen at the end of a hot and exhausting day. I decided to experiment a bit with making a "stove top skillet version" of my cheesy squash casserole. It turned out great. Now, I'll be honest...it wasn't as pretty as the golden brown oven version, but it was every bit as delicious. If you wanted to brown the top a bit after cooking, place skillet (ovenproof skillet only) under the broiler for a few minutes until browned. I tweaked the casserole recipe a little by bumping up the amount of squash and slightly reducing the liquid part since it was going to cook covered in a skillet on the stove instead of uncovered in a dry hot oven. I snapped a few photos of my Stove-Top Skillet Cheesy Squash Casserole and included the easy peasy recipe for it below as well. It only took about 20-25 minutes to cook and it kept my kitchen much cooler than turning the oven on would have. Enjoy!
|Ready to cover and cook on the stove
|Cooking for 20-25 minutes
|Ready to serve
Stove-Top Skillet Cheesy Squash Casserole