The garden is coming along beautifully and due to the intensive planting that I've done, we're going to have boat loads of squash soon. In my humble opinion, there is no better way to eat squash than in a simple squash casserole! This is a yummy, filling dinner that even the kids will eat. Serve with garden salad of marinated cucumber and tomato. This week's Meatless Friday meal is:
Squash Casserole
7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
French fried onions for topping (optional)
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain. To the squash add milk, butter, eggs, green onion tops, salt, pepper, cheese, and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with fried onions. Bake in preheated oven for 30 minutes.
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
French fried onions for topping (optional)
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain. To the squash add milk, butter, eggs, green onion tops, salt, pepper, cheese, and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with fried onions. Bake in preheated oven for 30 minutes.
1 comment:
That sounds tasty! I keep looking for a way to get The Children to eat squash - we'll have to try this!
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