Squash Browns

A bumper crop of Summer Squash necessitated some creative cooking. I can only eat grilled squash so many times a month....So I whipped up this recipe on the fly.

Ingredients:
4 medium sized Summer squash
1 yellow onion
3 cloves garlic
1 tsp fresh parsley
2-3 tsp fresh basil
1 tsp fresh oregano
1/2 cup parmesan cheese
3 eggs
2 tsp sour cream
2 tsp sea salt


Shred squash and onions in food processor. Let sit on a paper towel in a colander for 15 minutes. Squeeze out squash to remove as much moisture as possible.
Chop garlic and fresh herbs in food processor combine with squash onion mixture in a large bowl.
Add cheese, eggs sour cream and salt.
Mix well.

Heat skillet with olive oil.
Form the squash mixture into small patties. When oil is hot, carefully drop the patties into the oil. Flatten with spatula. Brown on both sides. Drain on paper towels.

**I made these in advance then arranged them in a single layer on a greased cookie sheet and warmed them up in the oven at 200 degrees for about 15 minutes**

Serve with a dollop of sour cream.

Corn Casserole

This is less like a casserole and more like a super moist corn bread, which is just right for me!
Cut into squares, this is great with chili!

1 (15 oz) can whole kernel corn, drained
1 (14 oz) can creamed corn
1 (8 oz) package corn muffin mix like Jiffy
1 cup sour cream
1 stick butter, melted
1.5 cups shredded Cheddar cheese

Preheat oven to 350
In a large bowl, stir together both cans of corn, muffin mix, sour cream and melted butter. Pour into buttered casserole dish. Bake for 45 minutes. Remove from oven and top with cheddar cheese, bake an additional 5 to 10 minutes or until cheese is melted. Let rest for 5 minutes then serve!