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Squash Casserole

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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.

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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
  • 1/2 tsp. pepper
  • 1 large egg, beaten
  • 1/2 C. fresh breadcrumbs
  • 3/4 C. shredded cheddar cheese

Details

Adapted from facebook.com

Preparation

Step 1

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.

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