Wednesday, July 12, 2017

Super Savory Summer Squash Casserole

One of the things I love about this time of year is the way friends and neighbors trade produce. A friend gave me a few yellow squash and I could not resist making a casserole. I've become quite a lazy cook, so I took advantage of a few shortcuts. Here's the result.

Super Savory Summer Squash Casserole

4 summer squash, washed and thinly sliced
1/2 bag (14 oz.) Pepperidge Farms stuffing mix
1 pint half and half
5 eggs
Salt, pepper to taste

Preheat oven to 350 degrees. Microwave (or cook on stove top) seasoned (salt and pepper to taste) squash with about 1/4 cup water until done, 5-7 minutes. While squash is cooking, prepare shallow casserole dish. In a mixing bowl, beat together half and half and eggs.

When squash is done, layer it with stuffing mix starting and ending with the stuffing. Pour egg mixture evenly over squash. Sprinkle a light layer of stuffing crumbs over top.

Bake at 350 degrees for 20-25 minutes. Let sit for 5 minutes before serving.


1 comment:

  1. Looks awesome! I was sad when our summer squash didn't survive all the rain we had this summer. Now I wish I'd replanted!


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