SQUASH CASSEROLE
06-09-2011, 03:02 PM
#31
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Back to this casserole - mine is similar, but it eliminates the egg and doesn't call for bread crumbs, it calls for herb-seasoned stuffing croutons - half in the casserole, and the other half drizzled with melted butter and strewn on top before baking. It gets all crispy and it really flavors the dish well. It's delicious.
06-17-2011, 02:32 PM
#33
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for the recipe
Originally Posted by #1piecemaker
Here is a good recipe for all those fresh squash that is coming off this time of year.
Squash Casserole
2 medium yellow squash
1 onion chopped
1/2 cup fine bread crumbs or cracker crumbs
1/3 cup shredded cheese
1 egg beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons oleo, devided
Cook squash and onions and place in small amount of salt water until tender. Drain. Add bread crumbs, reserveing 1 tablespoon for top. Add cheese, egg, salt, pepper and 2 tbsp. oleo. Spoon into greased casserold dish Top with remaining bread crumbs. and dot with remaining butter. Bake at 375 degrees for 10 minutes or until golden brown. Makes 4 servings.
Squash Casserole
2 medium yellow squash
1 onion chopped
1/2 cup fine bread crumbs or cracker crumbs
1/3 cup shredded cheese
1 egg beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons oleo, devided
Cook squash and onions and place in small amount of salt water until tender. Drain. Add bread crumbs, reserveing 1 tablespoon for top. Add cheese, egg, salt, pepper and 2 tbsp. oleo. Spoon into greased casserold dish Top with remaining bread crumbs. and dot with remaining butter. Bake at 375 degrees for 10 minutes or until golden brown. Makes 4 servings.
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