Kate's Easy Classic Squash Casserole
(baby George approved)
3 TBL chopped Garlic scapes (or 2 cloves)
1/2 cup chopped onion
4 cups squash (any kind) sliced thin
1/4 cup chopped basil (divided in 2)
1 sleeve crushed saltines (breadcrumbs would also work)
1/2 cup melted butter (divided in 2)
1 cup shredded "pizza mix" cheese
1/4 cup parmesan
3/4 cup milk
(optional 1 cup chopped greens of choice)*
Preheat oven to 400 degrees.
In a large saute pan add a little oil, the garlic, onion, squash, and half the basil. Cook over med heat just until squash is tender and has released it's excess water. Remove from heat and set aside.
In a large bowl mix the rest of the basil, saltines, 1/4 cup of the melted butter, and all the cheeses. Remove 1/2 of this mixture and set aside for topping.
To the remaining cracker mix in the large bowl add the eggs and milk. Stir to combine. Add the sautéed squash mix and the remaining 1/4 cup melted butter. Mix well to combine everything.
Place in a 9 x 9 casserole (or whatever size you have, I actually use a 9" spring form pan and it works great). Top with saved cracker mixture and bake for 25 min or until top is golden brown.
*For an added nutrient boost/if you have some greens you need to use up, I like to add chopped kale or chard to this recipe. Chop greens and add about a cup when you are sautéing the squash.
Comments are closed.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.