Squash Casserole
Posted on November 16th, 2017

Squash Casserole

  • ​2 pounds yellow squash, chopped
  • 1 cup shredded Colby Jack cheese mixture
  • 1 cup chopped green onions
  • 2 tablespoons (heaping) chopped fresh dillweed
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter
  • 2 1/4 cups fresh Italian or French loaf bread crumbs
  • 3/4 cup shredded Colby Jack cheese mixture
​Steam the squash in a steamer for 10 minutes or until tender; drain.
Process the squash in a food processor until coarsely chopped.
Combine 1 cup cheese mixture, green onions, dillweed, eggs, salt and pepper in a bowl and mix well. Stir in the squash.
Heat the butter in a skillet over medium heat until melted. Stir in the bread crumbs.
Cook for 4 minutes or until crisp and brown, stirring frequently. Remove for heat. Fold 1/2 of the bread crumbs into the squash mixture. Spoon into a buttered 9x13-inch baking dish.
Mix 3/4 cup cheese mixture into the remaining bread crumbs in the skillet. Sprinkle over the top.
Bake at 350º for 35 minutes or until golden brown. Let stand for 10 minutes before serving.May substitute 2 teaspoons dried dillweed for the fresh dillweed.
​Yield: 6 to 8 servings

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