Squash Casserole

I have adjusted this recipe from Janet's. The original recipe called for pureeing all the vegetables, I prefer a chunkier mixture. Can also add a quarter head of cabbage, chopped, to the mixture. Another foodie, added the cheese, which I think is a good idea. Always remember that a recipe is a suggestion, you can change up the recipe as you wish.

Squash Casserole

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    med. yellow squash, sliced (if the squash or zucchini are larger peal at least half of the pealing off in a stripped fashion. Don't peal the whole thing and don't peal on just one area. You still want some texture.

  • 1

    med. zucchini squash, sliced

  • 1

    med. onion, chopped

  • 1

    carrot, peeled and sliced thinly

  • 2

    T. butter

  • 1

    T. sugar

  • 1

    tsp. salt

  • ½

    tsp. pepper

  • 1

    large egg, beaten

  • ½

    C. fresh breadcrumbs

  • ¾

    C. shredded cheddar cheese

Directions

In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well. Using a potato masher, mash the veggie mixture a few times to break down the large chunks, then stir in the remaining ingredients. Once combined, pour into a 9 X 13, lightly greased, casserole dish. Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.


Nutrition

Facebook Conversations