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 perfect 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
- 1 1/2 pounds of yellow squash cut into slices
- 1 1/2 pounds of zucchini cut into slices
- 1/4 cup butter divided
- 2 cups of diced onion
- 2 garlic cloves minced
- 3 cups of corn kernels fresh or can
- 1 1/2 cups of Cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs lightly beaten
- 2 tsp black pepper
- 1 tsp salt
- 1 1/2 cups of breadcrumbs divided
- Preheat oven 350 degrees. Melt 1/2 of butter in the skillet and cook squash, zucchini, and onion until crispy tender. Stir in garlic and cook for a couple minutes more.
- Turn off the stove and stir in corn, and next ingredients using only 1/2 cup of the breadcrumbs, until well blended. Spoon mixture into a 9 x 13 baking dish.
- Melt the 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.
If you don't want to use butter to saute the veggies, I use just a little bit of olive oil. I also use Lite cheese, sour cream and mayo to keep down the fat. You need a little bit of fat in this casserole for it to cook well.
I have also only used squash in this recipe.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!