Italian Garden Casserole!

This "Italian Garden Casserole" is a wonderful blend of the fresh garden vegetables and herbs that are so plentiful and in season right now.  It's also quick and easy very healthy!  Wow, you can't get better than that!   Here is what you will need for this:

1 large zucchini or 2 medium, sliced in thin circles (about 2 cups)

1 large yellow squash or 2 medium, sliced in thin circles, (about 2 cups)

1 medium sweet onion, diced

1/4 cup fresh basil, chopped  (can substitute 1 tsp. dried basil)

2 fresh tomatoes, sliced

1 tsp. Greek seasoning (can substitute seasoned salt)

black pepper to taste

1 cup shredded mozzarella cheese

2 cups Panko bread crumbs ( I used Italian seasoned)

1/2 cup grated Parmesan cheese

4 Tbs. butter, cut in pats

Layer the zucchini slices, yellow squash slices, chopped basil and diced onion in a 2 quart oven proof casserole dish or a 9"x9" baking dish.   Cover with plastic wrap and microwave for about 2 - 3 minutes.  Just long enough to release some of the water in the veggies.  Drain any excess water.  This just keeps the casserole from being too moist, since zucchini and yellow squash have so much water content. Sprinkle the Greek seasoning evenly over the vegetables. 

 Lay the tomato slices evenly over the top. 

Sprinkle with the Mozzarella cheese. Cover with foil and bake in a 350 degree oven for 25 minutes. Uncover and the cheese will nice and melted.

Combine the Panko bread crumbs and the Parmesan cheese and sprinkle evenly over the top.  Dot with butter. 

 Return to the oven and bake for 10-15 minutes or until the top is just browning!

This is a great side dish with just about any main dish or it's also a good vegetarian main dish!





Mama's Squash Casserole!

With so much fresh squash available right now, I get a lot of requests for ways to use it all.  This is the squash casserole my mother has been making since I was just a little girl.  It has always been one of our favorites.  This is really good served with Fresh Green Beans with New Potatoes and Bacon.  I can make a meal off of this casserole with fresh green beans and cornbread. 

It's a simple casserole as far as ingredients go.  You probably have them all on hand. This is best made with fresh squash.   Here is what you will need: 

3 cups fresh yellow squash, diced and cooked until tender

2 eggs, slightly beaten

1 cup evaporated milk

6 Tbs. butter

3/4 cup sweet onion, minced

1 cup grated cheese (we use Velveeta, but a mild cheddar can be used)

1 tsp. salt

1/4 tsp. black pepper

2  1/2 cups saltine cracker crumbs, divided

Drain the cooked squash well.  It should measure 3 cups of squash after it is cooked.  Cook just until fork tender.  Add butter, salt, pepper, and milk.  Mix just until blended.   Add eggs, minced onions, cheese, and 2 cups of cracker crumbs.  Mix together and pour into a casserole dish sprayed with nonstick cooking spray.  Sprinkle the top with the other 1/2 cup of cracker crumbs.  

Place in a 375 degree oven and bake for 40 minutes.  It will should be starting to brown and bubbling around the edges.





Herb Stuffing Squash Casserole!

With all of the summer squash everyone has right now, I thought a recipe to use some of it up might be good.  I have been making this squash casserole for probably thirty years.  `It's one of those dishes that people expect for holiday meals whether they come to my house or I am bringing a dish to theirs.  If I don't make it for some reason, they will ask...where's your squash casserole. 

The other thing about this casserole is that people who don't even normally eat squash love this.  I think it's because the squash gets cooked down and then mashed and mixed so well with other ingredients that the texture of squash is no longer present...lol.    My husband's family are particularly fond of this dish.   Here is what you will need to make it:

4 cups cooked yellow squash (3 or 4 good medium sized yellow squash)
1 medium size onion
3 cups herb stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese (I prefer Velveeta)
4 Tbs. butter (half for squash mixture, half to dot the top)
1/2 tsp pepper
1/2 tsp. seasoned salt

Yellow squash (this doesn't work well with frozen, needs to be fresh), cream of chicken soup, sour cream, any type herb stuffing mix, onion, butter, and Velveeta cheese, salt, pepper, seasoned salt.

Slice the squash and chop the onion and place in salted water to cover.  Cook until it is fork tender.  Drain well in a colander and return to your pan.  Add the butter, pepper and seasoned salt.

With a potato masher mash the squash and onion really well.  There shouldn't be any big hunks left.  You can also use an electric mixer or a hand mixer for this, just be sure not to liquefy it totally.  It needs a little texture left.

Add sour cream and cream of chicken soup and mix those in. 

Stir in 2 cups of the herb stuffing mixture and pour 

into a 2 quart casserole that has been sprayed with nonstick spray. Reserve the other cup for the topping.  You can use any type of stuffing mix you prefer as long as you get the one with the herb flavoring.  I have used Pepperidge Farm and Stove Top and they both work well. 

Sprinkle the top with cheese.  I prefer Velveeta for this, but you can use cheddar also.

Sprinkle the top with the other cup of stuffing mix and dot with the remainder of butter.  Place in a preheated 350 degree oven for 30 to 35 minutes. it should be just starting to brown a little on top.

This casserole is perfect for holiday meals or in the fall when the weather cools, but I also make it when squash is in season and abundant.

 In the summer when fresh vegetables are plentiful and so good, I can eat this with some fresh green beans and sliced tomatoes and never miss having meat.  Of course, the guys I cook for don't go for the vegetarian menus.