I subscribe to a local food co-op so every two weeks I get a bag of fresh veggies delivered to my door. This week's box had some fresh yellow squash but other than sautee it, I had no idea how to prepare. Since I am on mushies I started looking for a casserole that had a lot of flavor. This is what I found:

2 lbs of squash (could mix with zucchini if you like)

1 medium onion

1 can cream of mushroom soup

2 eggs

2 cups of cheddar cheese

1 cup seasoned bread crumbs

Here is where I made some changes...

1 - Slice the squash and onion either steam or boil or sautee until soft. I chose to steam the squash in my microwave steamer until it was soft. I didn't have any onion so I swapped for a packet of onion soup mix.

2 - Drain the squash/onions and mix with the soup, eggs, and cheese. I wanted a really mushy texture so I used one egg and mozzarella cheese. I love garlic so I used a can of cream of mushroom with roasted garlic campbell's soup.

3 - Spread the mixture in a casserole dish (I used 8x8 but I doubt it matters much). Bake on 350 degrees for 25 minutes.

4 - After 25 minutes, sprinkle the bread crumbs over the top and bake for another 20 minutes or until brown. I had plain bread crumbs and seasoned them with onion and herb Mrs. Dash, parsley, and cracked black pepper. I spread them on the casserole and then sprayed them with ICBINB spray.

It was kinda ugly to look at but it was a great flavorful departure from cottage cheese, yogurt, pudding, and applesauce. Plus I used up my squash!

I like to take squash and cube it. Then drizzle olive oil over it and put fresh garlic on it. If you don't have garlic, you can use powder or the freeze dried kind or the kind out of the jar, salt and pepper real good.

Bake in the oven on 400 degrees for about 25-35 minutes or just till fork tender. It is soooo delish!

Kelly

I was a little worried about it not being mushy enough but I'm sure I am going to get more squash in my bags as the fall/winter starts to hit. I got some tomatoes and bell peppers so I am not sure what I want to do with those this week.

Do you do the dish where you take squash (yellow or green) and cook it with bell pepper, onion and tomatoe? You can either do it on top of the stove or bake it in a casserole dish. Of course I USED to put a ton of cheese in it - now I use a whisper of cheese with the veggies. It could be cooked to the point it was a mushie, too. Great way to use up an abundance of fresh produce.

I haven't heard of this one yet but I'm willing to try anything new at this point.

Ohhhhh all of those sound really good. Can't wait to try those suggestions. Thanks :wub:

I like to take squash and cube it. Then drizzle olive oil over it and put fresh garlic on it. If you don't have garlic, you can use powder or the freeze dried kind or the kind out of the jar, salt and pepper real good.

Bake in the oven on 400 degrees for about 25-35 minutes or just till fork tender. It is soooo delish!

Kelly

Ooh, Kelly you are speaking my language that sounds delish!

I like to take squash and cube it. Then drizzle olive oil over it and put fresh garlic on it. If you don't have garlic, you can use powder or the freeze dried kind or the kind out of the jar, salt and pepper real good.

Bake in the oven on 400 degrees for about 25-35 minutes or just till fork tender. It is soooo delish!

Kelly

I have a zucchini in the fridge and thanks to your suggestion I'm going to go fix it now for both a snack tonight and left overs for tomorrow's dinner. Thanks for the idea.

Thanks so much for the ideas for squash. I am in mushie stage and I am going to make this great casserole tomorrow!