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What Do We Eat? Beefiniroom Casserole!

Squash Casserole on the plate

Tonight was “dad’s night to cook.” We just picked up some fresh zucchini and yellow squash from the local farmer’s market last night (I stuffed and barbecued a big one last night for supper), had some hamburger thawed in the fridge, so I probed my memory and decided on a casserole.

Squash Casserole ready for the oven

The recipe is fairly simple, brown a couple of pounds of ground beef and set aside. Slice and sauté a couple large squash in olive oil, I use oil grown by my friend Irv Leen of  Gold Rush Farms, and set aside. Mix thinly sliced mushrooms, a couple of cups of sour cream, a cube of melted butter and a roll of crushed Ritz crackers with the beef. Spread the beef evenly in the bottom of a 9 x 14 casserole dish. Spread the sautéed squash on top of the beef and then add a couple of cups of shredded cheese over the top. Place in the oven at 350 for about 20 minutes and supper is served!

Squash Casserole out of the oven

While waiting the 20 minutes for the casserole to bake, I began to think about the past several weeks… I have been to Washington D.C. to meet with reporters and writers about the use of antibiotics in livestock, discussed organic and conventional production and grassfed vs grainfed beef…PEW held a discussion in Chicago on antibiotic use and superbugs…and Panera launched a campaign insinuating that farmers who use antibiotics are lazy. I recommend you take a look at a well written post by my friend Carrie Mess “Dear Panera Bread Company” and “Here’s What Panera had to say…

Now you are probably asking yourself, what in the heck does this have to do a squash casserole?

Well, remember that ground beef I used, here is the back story.

Read more…

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