Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Monday, November 19, 2012
This is a dish my friend Sharron is famous for. She makes this for holiday dinners and special occasions. I asked her if I could feature it here on SFFS and she graciously said yes. This is one of those side dishes that is creamy and comforting and oh so good! If you're not a thyme lover, then you can of course, leave it out and this little item is just as good!
2 lbs yellow squash cut in bite size pieces
1 medium chopped yellow onion
salt & pepper to taste
1 tsp thyme leaves
1 c mayonnaise
1 1/2 cups grated Monterrey Jack cheese
1/2 stick butter - softened
Cook squash and onion together in boiling water until tender - do not overcook.
Drain and set aside.
Beat together the eggs, mayo and thyme (if using).
Combine all ingredients and spoon into a greased casserole dish. Sprinkle with cheese and dot with butter.
Bake at 375 degrees for 30 - 45 minutes until hot and bubbly.