RECIPE IDEA: Mmmmm. This Squash Casserole is a yummy combination of veggies with just the right crunchiness.
Hi. It’s Lois in the kitchen at Recipe Idea Shop. Three recipes in my mother-in-law’s “Casserole” book are simply labeled “Squash Casserole.” She saved handwritten recipes for a variety of make-ahead casseroles in this book. Each Squash Casserole contains summer squash (yellow crookneck or zucchini squash), along with different combinations of cheese and vegetables. Since Don and I belong to Season’s Bounty Farm’s CSA (community-sponsored agriculture) program this year, we have an abundance of squash to make casseroles.
Last night, I made a Squash Casserole I am calling “Squash, Water Chestnuts and Red Pepper Casserole” for supper. It was easy to make and very scrumptious. Not only that, it freezes well.
I found it a little heavy on the fat, so I cut it in half and reduced the amount of mayonnaise that the original version called for. I left the cheese at the full amount (1 cup), but if you cut it to 1/2 cup, you would cut 40 calories and 3 g of fat, so that might be worth trying. Doing that, however, also cuts the protein from 9 g to 6 g per serving. If you are a vegetarian who needs to pack in the protein, you might want to keep the full cup of cheese.
- 3 small yellow squash, cut in 1/8-inch rounds
- 1/2 yellow onion, chopped
- 1 medium red pepper, chopped
- 2 tablespoons butter (or olive oil)
- 1 egg, beaten
- 1 cup shredded Pecorino Romano Cheese (or Parmesan or Cheddar)
- 1 8-ounce can of sliced water chestnuts, drained
- 1/2 cup mayonnaise
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- In a large skillet, heat the oil over medium high heat.
- When the oil is hot, add the squash and sauté for a few minutes until it starts to soften.
- Add the onions and peppers and stir to combine.
- Cook for a few minutes longer until the onions become transparent.
- Dump this mixture into a greased casserole dish.
- In a separate bowl, whisk the eggs.
- Add the mayonnaise, sugar, and pepper and whisk to combine.
- Add the cheese and stir to combine.
- Pour the cheese mixture over the squash mixture and stir gently to combine.
- Bake in a 350F degree oven for about 30 minutes until a knife inserted comes out clean and the casserole is bubbly and starting to brown.
- Let rest for 5 minutes before serving. [br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]