I have some squash our friends grew and decided I wanted to make a
squash casserole. I snagged this one off rfc quite a while ago, it's
really, great.

The recipe calls for 1-1/2 to 2 cups sliced squash.
http://i29.tinypic.com/28cm043.jpg

Rather than steam the squash as the recipe called for, I decided to
cook it in a little butter and get some browning on it for additional
flavor.
http://i27.tinypic.com/2db340w.jpg

While the squash was cooking I whipped up some eggs
http://i25.tinypic.com/2uq0ykj.jpg

Put the cooked squash in a mixing bowl.
http://i27.tinypic.com/25qub21.jpg

Add the beaten eggs and other ingredients.
http://i27.tinypic.com/9sz8f6.jpg
http://i29.tinypic.com/25jdohh.jpg

Place in casserole dish. Another thing I need is a decent casserole
dish.
http://i27.tinypic.com/2w4y4o0.jpg

Hot out of the oven.
http://i28.tinypic.com/2v8k7yf.jpg

The macro of course.
http://i26.tinypic.com/2llgbaq.jpg

I made only a couple of changes to the recipe. I sauted the squash, I
added a little more onion and used Feta cheese instead of Parmesan.


@@@@@ Now You're Cooking! Export Format

Squash Casserole

vegetables

1-1/2 - 2 c. sliced yellow squash, steamed; until just tender
1 c. grated parmesan cheese
1 c. dried bread crumbs
1 c. milk
1 tbs. minced onion
1 tbs. melted butter
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Place in a 1-1/2 quart casserole. Bake at 350
degrees for 1 hour.

The casserole is usually served in individual serving dishes as a
'side' to the main course. It's puffy because of the beaten eggs. Not
over-laden with salt, and very, very tasty!

Notes: Jill McQuown on rfc


** Exported from Now You're Cooking! v5.84 **

Enjoy

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/02