The Infamous, Artery-Clogging Stoner’s Squash
Directly from the warped brain of @NOTSethRogen on Twitter.
This recipe was completely developed while so wrecked we had to wait until the next day to actually make it. All quantities are approximate. Oven Preheated? 350, if you please. Do it now. If you’ve been smoking and don’t do it now, you’ll open a cold oven in about a half hour and be really pissed. I know, trust me.
3 lb yellow/green squash, sliced
5 T butter
1 C minced sweet onion
1 C Mild Cheddar Cheese, shredded
1/2 C Swiss Cheese, shredded
1/2 C fresh Parmesean Cheese, shredded
4 large eggs, minus the shells. Shells will fuck up the whole thing.
1/2 C whole milk
2 t salt
1 t black pepper
4 oz bacon, cooked
20 Ritz Crackers, crushed into crumbs. If you use other than Ritz, Andy Griffith will kick your ass.
Preheat oven to 350.
Cook squash in boiling water for 8-10 min until just tender. Remove from heat, drain, set aside.
Fry bacon, remove from pan, leave the grease. Finely chop backon and set aside.
Sautee onion in bacon grease + 5 T butter. Add squash slowly, sautee 3-4 minutes and remove from heat.
Put all cheese, milk, eggs, salt, pepper and bacon in a bowl, box, paper bag or empty enema bottle.
Mix thoroughly. Consistency should be about the same as cake batter. Adjust ingredient quantities as necessary.
Spoon 1/2 mixture into bottom of a well greased 13×9 glass baking dish to coat.
Add squash to dish and toss gently to coat. Pour remaining mixture into baking dish.
Top with Ritz crackers and more shredded cheese (optional). Bake 30-45 minutes and then bake the casserole for the same amount of time at 350 or until set and golden brown.
Makes a lot. Tastes best while baked. Even better the next day.
@Lloyd_Henreid on Twitter
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