Summer Squash Casserole
By dcote4
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Ingredients
- 4 to 6 summer squash, sliced in rounds, 1/4" thick
- 3 cans stewed tomatoes, original or italian
- 2 Tblsp Olive Oil
- 1 Onion, choppped
- 1 pkg sliced mushrooms (or can use canned, sliced, drained)
- Bread Crumbs, italian seasoned
- 16-oz Mozzarella Cheese, shredded
- Italian seasonings
- Salt to tasted
Details
Servings 4
Preparation time 20mins
Cooking time 65mins
Preparation
Step 1
Saute onions and mushrooms in olive oil. Add sliced squash and cook until al dente (semi-soft). Add stewed tomatoes, and italian seasoning (to taste). Continue to cook until squash are cooked through.
In casserole dish, spread bread crumbs on bottom. Add squash-tomato mixture on bottom layer. Sprinke top with more bread crumbs folllowed by layer of mozzarella cheese. Continue with layers ending with cheese on top.
Bake at 325 to 350 degrees for 25-30 minutes, until cheese is browned and bubbly.
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