Monday, April 11, 2011

Squash Casserole

As summer is quickly approaching, it was time to start finding ways to use the copious amounts of squash that will soon be coming from the gardens!  For Sunday Dinner, Maggie thought it would be fun to try the beer-butt chicken again, but do it on the grill as the weather did not permit that the last time we tried.  Alas, there was no gas in the propane tank so the chickens went back in the oven.  What we soon realized was that her idea of grilling the squash and zucchini to see if that would be another good way to consume all of our home grown vegetables would also not be possible.  As she so gracefully does, Maggie adjusted and decided we would try her mother's squash casserole.  I am sure that the grilled squash would have also been wonderful, I am thrilled to have another recipe for squash that comes from the oven!!

Julie's Squash Casserole

3 cups cooked squash, drained and mashed
1/2 teaspoon black pepper
1 cup chopped onion
3/4 stick butter, melted
2 eggs slightly beaten
1 teaspoon salt
1 cup milk, whole or evaporated
1 cup grated cheese
1 to 1 1/2 cups herb stuffing

Cook the squash and grate the cheese.  

Mix all ingredients.  


Pour into a greased baking dish.  
Sprinkle top with additional 1/2 cups herb stuffing.  Bake for 40 minutes at 375 degrees.  Serves 10.
Clearly my hands were full holding the sleeping baby so I simply watched as Maggie put dinner together!

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