grace's summer sqaush parm cheese casserrolle
Family Tested & Approved
yellow corn meal. flour. whole milk
large jar of speggetti sauce.
cooked hamberger [if u want it just to be veggies thats fine either way]
parm cheese, slices of provalone or mozzerella cheese.
1 packet dry rancg dressing
1/2-2/3 container of bread crumbs
wash and slice summer squash yellow or orange summer sqaush or succhinni or u may mix both for this recipe.
prepare a dish with yellow cornmeal, a dish with flour and a bowl with whole milk in it.
take and dip slices of squash in milk then flour then yellow cornmeal. til there all prepped like that
then on nonstick griddle brown on both sides and place on platter
if u r going to use hamberger cook it now and drain it.
in sauce pan heat up speggetti sauce. taste it to see if it has enough seasoning to u if not. use a little italian spice[to taste not alot] stir in well til warm
take bread crumbs dry ranch dressing and mix well then crumble parm cheese in mixture blend well. if u don't have parm. use shedded mozzerella cheese that will be fine.
pour a little speggettie sauce into into baking dish sprayed with pam, then slices of sqaush, speggettie sause, meat, sliced cheese. repeat til u get to top of baking dish.
then sprinkle on bread crumb mixture on top of casserrole
place in pre-heated oven for about 20 mins. don't burn bread crumb and cheese mixture
Last Updated: Sat, Aug 25, 2012