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Hysterical Casserole

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Nothing but the Kitchen Stinks!

Ugh, my kitchen stinks!  I cannot seem to find what it was or where it was coming from.  I mean come on, I know I’m not a clean freak but I’d like to think we don’t have dead cat carcasses stuck underneath the laundry pile somewhere, although that would explain Diddy’s allergies.  Having kids means a mild amount of hoarding is likely to happen but we definitely have our limits!  (Armpit check- sniff, sniff- nope all clear).

I had to figure this out so it was scratch ‘n sniff time!  I started by looking under the kitchen sink, nope smells like Windex, that’s fine. Next I cleaned out the fridge and the only thing that might have created an odor was a shriveled up olive (which incidentally got me thinking, why don’t people dry olives? Wouldn’t it be like a salty raisin? Sounds yum!) Then I pulled out the microwave and cleaned underneath there and that was seriously sticky and ewww but didn’t have a bad smell.  I was getting frustrated because what could possibly be emitting that dead animal smell?!  I decided to get serious and pull out the stove to clean behind it when I realized what it was.  In an effort to expand my culinary taste buds I put a squash in the oven to cook on low and forgot about it. Oh, and did I mention I hate squash?  

Moral of the story is… if you have A.D.D and you want a clean kitchen, cook something that really stinks, forget what you were doing, and viola!  You have all sorts of cleaning and organizing motivation. Oh and FYI squash doesn’t taste as bad as it smells.  I posted my kids favorite squash recipe below, try it at your own stinky kitchen risk.




Yellow Squash Casserole


  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) freshly shredded Cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 cups soft, fresh breadcrumbs, divided
  • 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1/2 cup crushed French fried onions


  1. 1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
  2. 2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
  3. 3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
  4. 4. Bake at 350° for 35 to 40 minutes or until set.
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