Vegetable Summer Squash

posted by alsgirl 07-07-98 5:11 PM

Summer Squash Casserole

2 lg. Zucchini squash, cubed
2 lg. Yellow squash, cubed
2-3 lg. Carrots, julienned
1/2 Onion, chopped (Vidalia was great)
1/2 Red pepper, chopped
Salt & freshly grated pepper to taste
1/2 ts. Celery seed ('cause we like it)
1/2 c. Butter or marg.
1 c. Cheddar cheese, grated (I used 1.5 c.)
1 c. Sour cream (I used about 3/4 of the pt.)
1/2 ts. Chives
1/2 ts. Paprika
1 c. Breadcrumbs
Parmesan Cheese, freshly grated

1. Preheat oven to 350 deg. Prepare veggies: julienne
carrots, cut squash in chunks. Cook for a few min. in
boiling, salted water; drain thoroughly.

2. Make a sauce from the butter, cheddar, sour cream, salt, chives & paprika (I omitted the salt here, but kicked the flavor up a bit w/ a few drops of Tabasco Sauce, to taste). [I didn't have a burner free at the time, so I nuked & stirred, & nuked & stirred, etc. until it came together as a sauce--then taste & adjust seasonings.]

3. Put drained, par-boiled squash & carrots in a 3-qt.
casserole dish. Now I liberally sprinkled over some chopped red peppers and Vidalias leftover from a weekend BBQ, then lightly salt & peppered, then added a sprinkle of celery seed over all, to taste.

4. Pour sauce over the top. Sprinkle breadcrumbs on top and dot w/ butter or marg. Sprinkle Parmesan cheese over the crumbs.

5. Bake at 350 deg. for about 30 min.,uncovered, until heated through.

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