EASY SUMMER SQUASH CASSEROLE

Easy Summer Squash Casserole image

Provided by Susan Feliciano

Time 1h

Number Of Ingredients 11

1 1/2 lb summer squash, sliced and blanched: yellow, patty pan, zucchini, or other variety
1/2 c diced onion
2 clove minced garlic
2 pinch salt and pepper
2 pinch dried herbs, like poultry seasoning, italian seasoning, herbs du provence, southwest seasonings, or other herb blend of your choice
1 to 1 1/2 c either fresh bread crumbs or cracker crumbs, such as ritz, cheez-its, or herb-flavored crackers
1 can(s) condensed cream soup, such as mushroom, chicken, celery, broccoli, or potato
2 eggs
1 c grated cheese: use cheddar, swiss, monterey jack, or even velveeta cut in cubes
1/4 c grated parmesan or romano cheese for topping (optional)
1/2 to 1 lb browned and crumbled beef or sausage (optional)

Steps:

1. To blanch squash, drop the cut up squash into rapidly boiling salted water. Boil for 3 minutes after water has returned to a boil. Then quickly drain squash in a colander and immerse in ice water to stop cooking.
2. Mix together the blanched squash, onion, garlic, salt and pepper, and dried herbs in a large bowl. Stir in breadcrumbs or cracker crumbs until all are well-coated.
3. In another bowl, beat eggs into the cream soup; stir in the grated cheese and then mix the wet ingredients with the squash mixture.
4. Turn mixture into a greased 2-quart casserole dish. Top with Parmesan or Romano cheese if desired. Bake at 350° for 35-45 minutes until set and nicely browned. Remove from oven before it dries out too much. Allow to cool 5 minutes before slicing.
5. OPTIONAL: We have found that adding some browned crumbled meat to this dish makes it a hearty main dish. Italian sausage is our favorite, but we've also used ground beef and breakfast sausage. Experiment and make it your own!