Baked Squash Casserole
With so many squash popping out of the garden we have started to get creative in the kitchen. This is a super easy take on my mother-in-laws squash casserole – and perhaps a little lighter as well. The reason we love this recipe just a little bit better than her’s is that there is squash in every bite with no bread filler. Shhhh, don’t tell her we said that!
3 tablespoons butter (could also use olive oil)
1 teaspoon minced garlic
3 small/medium yellow summer squash
1 small/medium zucchini
1/2 cup of half-and-half
3/4 cup mixed shredded cheddar and mozzarella cheese
3/4 cup breadcrumbs
Salt and pepper to taste
Begin by washing and then thinly slicing your squash and zucchini.
In a large frying pan or sauce pan, melt the butter and lightly brown the minced garlic. Add the squash and zucchini, sprinkle with salt and pepper and cook over medium-high heat until cooked through and soft.
Once soft, add the cream and half of the cheese – you will want to reserve about a 1/4 cup of each to sprinkle on the top of the casserole.
Mix together and cook until the cheese is melted and the cream sauce has thickened. Pour into a 4-quart baking dish. Sprinkle half of the breadcrumbs and then the rest of the cheese.
Top with the remaining breadcrumbs and bake at 350 for 20-25 minutes or until bubbly and the topping has browned.
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