Squash casserole featuring cheez stuff
Processed cheese food is the melting queen of cheeses, even if it isn’t one.
Dammit Boy made a few Southern classics to feed his friends in California this Thanksgiving. Remember… California.
He made his grandmother’s broccoli, rice and cheese casserole featuring Cheez Whiz and my friend Terrell’s squash casserole starring Velveeta. His friends were aghast at the thought.
“Can’t you put real cheese in them?” one of them actually asked.
News flash: Lots of accomplished actual chefs prefer processed cheese – a.k.a American cheese – on their burgers.
“I choose American cheese because it isn’t really a cheese—it’s more of a sauce when it melts, so you end up with a burger covered in delicious cheese sauce,” chef Sean Brock told Food & Wine magazine of the burgers he serves at Husk Nashville. Linton Hopkins of Holeman and Finch Public House in Atlanta only makes 24 cheeseburgers a night and they are all gloriously capped with American cheese slices.
And just look at the package. No artificial preservatives or flavors! How can anyone have an issue with this?
Take a look at that cheese oozing out of my squash casserole. You think that comes from Cheddar or Swiss? No siree. That’s American, folks. Velveeta to be specific. You do realize that American cheese, Velveeta and Cheez Whiz are all the same thing, don’t you? Talk about versatile. You can buy this cheese in slices, blocks or as a sauce in a jar.
Come to think of it, I think President Trump misspoke when he coined the phrase “America First.” I think he actually meant “American First.”
4 tablespoons butter
4 cups seeded grated crookneck squash
½ medium Vidalia or other sweet onion, diced
Salt and pepper
4 ounces Velveeta, cubed
24 Ritz crackers, crushed
1 egg, beaten
Melt the butter in a sauté pan and add the squash and onion. Season with salt and pepper. Saute over medium heat until the squash begins to brown. Put the squash and onions into a bowl and add the Velveeta cubes. Then add 2/3 of the cracker crumbs and the egg. Mix thoroughly.
Put squash mixture into a casserole dish, sprinkle with remaining cracker crumbs, and bake for 30 minutes at 350 degrees.