Summer gardens mean all that hard work you have done is finally paying off with veggies to eat and put up. But what happens when you have so much and don’t know what to do with it all?
I love giving some to our local food bank, neighbors and family for them to enjoy too. But it still seems there is a bounty yet to be picked.
One of my favorite summer recipes to make is Squash Casserole. I prefer cooked squash more so than raw squash and zucchini and this is a perfect way to use them up. I like to make a double batch of this casserole, save one for us to eat on and the rest to go into small foil pans for the freezer to enjoy later. This casserole is so good for Thanksgiving.
When I make this for family or company coming for dinner, I will use the regular ingredients in the recipe below. But for us, because we eat so much of it sometimes, I will use low fat mayo, cheese and sour cream. Hubby hasn’t figured out I lighten up yet. hehe
- 1½ pounds of yellow squash cut into slices
- 1½ pounds of zucchini cut into slices
- ¼ cut butter, divided
- 2 cups of diced onion
- 2 garlic cloves, minced
- 3 cups of corn kernels, fresh or can
- 1½ cups of Cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 2 tsp black pepper
- 1 tsp salt
- 1½ cups of breadcrumbs, divided
- Preheat oven 350 degrees. Melt ½ of butter in skillet and cook squash, zucchini and onion until crispy tender. Stir in garlic and cook for a couple minutes more.
- Turn off stove and stir in corn, and next ingredients using only ½ cup of the breadcrumbs, until well blended. Spoon mixture into a 9 x 13 baking dish.
- Melt other half of butter and stir in 1 cup of breadcrumbs until well coated. Spread mixture over top of casserole.
- Bake for 45 to 60 minutes until golden brown. Let stand for 15 minutes before serving.
I have also only used squash in this recipe.
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