Since the squash does not seem to end, the recipes will just keep on coming!
Use any kind of summer squash for this easy casserole.
You will also need about 1 cup sautéed mushrooms, cheddar cheese, Parmesan cheese, Panko bread crumbs and some gorgonzola cheese. If you like a little spice, add a few diced green chilies. Fresh or canned will work.
The mushrooms can be sautéed ahead of time, if you like.
Wash and cut squash into irregular pieces that are close to 1 inch cubes.
Pour a little olive oil in the bottom of a casserole dish - any size. The more squash you have the larger the casserole dish! Layer squash on the olive oil, and sprinkle with salt, pepper and some grated cheddar.
Sprinkle the sautéed mushrooms over this first layer.
Put more squash and peppers - if you are using them - on top of the mushrooms and then crumble some gorgonzola cheese over everything - about 1/2 cup of gorgonzola will be perfect if you are using a 9 x 13 casserole. You can sprinkle a little more cheddar on the top of the second layer of squash if you like. toss the mixture slightly to get all of the cheese and the mushrooms and the squash evenly distributed throughout the baking dish.
Bake uncovered at 375 for about 35 - 40 minutes. While the vegetables are baking, grate 1/3 cup Parmnesan and add to 2/3 cup Panko crumbs. After about 30 minutes, sprinkle this mixture over the vegetables and bake for another 10 - 15 minutes.
It's great as a side dish or as a light summer lunch all by itself.
The greatness of a man can mearly always be measured by his willingness to be kind.
G. Young
No comments:
Post a Comment