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A Spoonful of Luxe recipe: Boston Bibb, Cabbage and Yellow Squash Casserole

Posted March 10, 2014

Diana's Boston Bibb, Cabbage and Yellow Squash Casserole

Diana Kostigen, a local food blogger and Smart Shopper reader, brings us a new weekly recipe including ingredients that are on sale that week!  This week she is sharing her lovely spring recipe for Boston Bibb, Cabbage and Yellow Squash Casserole!

Diana has been cooking professionally for many years and she has already shared multiple recipes here on the blog in the What's for Dinner posts.  Her website, A Spoonful of Luxe,  includes many more recipes.  My thanks to Diana for her willingness to share her gift. My family will most certainly benefit from her creative and fun approach to cooking!

Boston Bibb, Cabbage and Yellow Squash Casserole

With sunnier days, there comes more substantial sides... with main dishes like soups, stews and pot roasts no longer taking center stage.

And each year when one of the first of its bounty, my beloved summer squash, comes down in price, and goes up in quality… I know that Spring is just around the corner.

So, this week I decided to create a new take on an old classic, with a little more flavor and a lot more pizazz. I’ve been making the same squash casserole from an old Southern Living Magazine for years. And I will say that once you find perfection, you’d better not mess (much) with it.

Perfectly creamy and delicious, thanks to all that mayonnaise, cheese, and butter. Your typical squash casserole earns high marks in the tasty category, but when it comes to looks, it can fall flat. Yellow, blah, boring.

So, I decided to add some Boston bibb lettuce, also called butter lettuce, to not only spruce it up with interesting color and texture. But, to add in a few more vitamins and nutrients, to help… balance out all that butter.

And as I looked down the sale list and saw that cabbage was also listed, I thought I’d give it a shot in this dish. Adding a more complex flavor, and stretching your dollars even further, as cabbage is always a thrifty choice.

And besides, with St. Patrick ’s Day coming up in a week, this dish gives another side dish options to the same old corned beef and cabbage.

Boston Bibb, Cabbage and Yellow Squash Casserole

2 lbs. yellow squash, sliced
1/3 head of cabbage, chopped into 1” chunks
4 tablespoons butter
1/2 onion, chopped
2 large eggs, beaten
1 cup sharp cheddar cheese, shredded
¼ cup mayonnaise
2 teaspoons sugar
1/2 teaspoon dried mustard
1 teaspoon salt
Pepper, to taste
4-5 Boston bibb lettuce leaves

Place squash and cabbage in a large skillet and cover with water. Bring to a boil and let cook 8-10 minutes or until just tender. Drain in a colander, making sure to get out all the water, and then pressing gently with paper towels to further dry.

Back to the same skillet (wipe out from the vegetable mixture), add in the butter and onion. Sauté over medium high heat for about five minutes, or until tender. Remove from heat and add in the squash and cabbage, cheese, eggs, mayonnaise, sugar, salt and dried mustard. Pour into a greased 11x7 casserole dish and set aside.

For the bibb lettuce, fill a medium pot half way with water and bring to a boil. Once boiling turn down to a gentle boil and add the leaves to quickly blanch them. After about 30 seconds, or once they are slightly softened (this will go very quick), remove with a spatula to help keep their shape and drain on a paper towel, making sure not to crowd them during the cooking process (you might need to do two batches). Pat dry and carefully lay over the squash casserole. Sprinkle with salt and pepper to taste.

Bake in a 350 degree oven for 30-35 minutes or until set.

Serves 8
66 cents per serving
*Note: all costs are approximate due to regional sale prices, amounts needed just for this specific recipe, and ingredients on hand. This recipe was created to utilize sale ingredients listed for the current week in Raleigh, NC stores.

 

 

 

15 Comments

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  • vlynn Mar 11, 2014

    RFB & jdouglas13 re rutabagas: in our family the secret ingredient was...neckbones!!! Peel & slice rutabagas and cook them with neckbones the way you do stewed potatoes. Unfortunately, I never learned to cook, so if no cooks are around I get take out :-) Double unfortunate, can't find rutabagas without sugar around here! D&S serves them occasionally, but no neckbones and lots of sugar :-(

  • carelesswhisper Mar 11, 2014

    I love squash and cabbage. I may give this a try. Perfect timing with the SS offer for cabbage.

  • RaleighFoodBlogger Mar 10, 2014

    Jdouglas- thanks! And that sounds nice and simple. When I'm not making a casserole I make noodles with the skin and sauté them up similar to how you do too!

    And interesting on the turnips and pears. I love roasted pears, so this sounds wonderful!

  • jdouglas13 Mar 10, 2014

    RFB, your casserole is almost too pretty to eat! I'm a fan of yellow squash, too. Usually I just sauté it in a little butter with some scallions or chives and lemon thyme. I don't have it nearly often enough as DW is not a fan.

    Turnips are good as a roasted veg medley. They are also nice with pears. Rutabagas I've usually had mashed, but it's been many years and the last person who made them for me was my grandmother. It seems to me something else was added to them, but I don't remember any more.

  • RaleighFoodBlogger Mar 10, 2014

    Vlynn- well, I'm with you! This recipe was adapted from an old Southern Living Magazine recipe, so I'm thinking it was likely from this area... and it's always been delicious :-) I say give it a try without, and see what you think! and wow, now you've got me inspired... I am excited to learn to cook more with turnips and rutabagas. Would love to learn some techniques if you have any tips :-)

  • vlynn Mar 10, 2014

    Raleighfoodblogger re suger in squash casserole. I've never seen it used before in the squash casseroles I've had (family recipes, paula deen, etc.), so I was kind of surprised to see it. However, I have noticed that lots of people in this area seem to add sugar to everything! I grew up near the coast and we did not add sugar to stuff like greens or root dishes (cabbage, collards, turnips, rutabegas, etc).

  • RaleighFoodBlogger Mar 10, 2014

    Vlynn- When I first researched squash casseroles, I saw that they traditionally contained sugar. I was a bit hesitant, but tried it, and it seems to balance the flavors. I think that sometimes the squash can have a bitter undertone (and especially now with the cabbage added), and this might be why it was originally added.

    But, in my mind it made sense regardless, as I often add sweet to savory, just like you'd add salty to sweet. Think salted caramels, or how you need to add salt to baked goods like cookies or cakes. If you have a problem with sugar, you could add maple syrup, or even a bit of honey. I can research it more if you'd like (for a traditional squash casserole)... but it seems to work well in this case :-)

  • vlynn Mar 10, 2014

    Why do you need sugar in this?

  • RaleighFoodBlogger Mar 10, 2014

    Frank Downtown- thanks! Hope you give it a try :-)

  • Frank Downtown Mar 10, 2014

    Wow! Spectacular!

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