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grace's summer sqaush parm cheese casserrolle

(1 rating)
Recipe by
Grace Camp
Dunlap, TN

if u like egg plant parm. i think u might like this to. its another idea for summer sqaush. u can use all yellow sqaush or orange, and even zucchinni. or kick it up and mix the squashes together in this casserole

(1 rating)
prep time 20 Min
cook time 25 Min

Ingredients For grace's summer sqaush parm cheese casserrolle

  • 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]
  • pre-heat oven 350
  • parm cheese, slices of provalone or mozzerella cheese.
  • 1 packet dry rancg dressing
  • 1/2-2/3 container of bread crumbs

How To Make grace's summer sqaush parm cheese casserrolle

  • 1
    wash and slice summer squash yellow or orange summer sqaush or succhinni or u may mix both for this recipe.
  • 2
    prepare a dish with yellow cornmeal, a dish with flour and a bowl with whole milk in it.
  • 3
    take and dip slices of squash in milk then flour then yellow cornmeal. til there all prepped like that
  • 4
    then on nonstick griddle brown on both sides and place on platter
  • 5
    if u r going to use hamberger cook it now and drain it.
  • 6
    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
  • 7
    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.
  • 8
    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.
  • 9
    then sprinkle on bread crumb mixture on top of casserrole
  • 10
    place in pre-heated oven for about 20 mins. don't burn bread crumb and cheese mixture

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