jan's summer squash caserole
As a vegetarian I am always looking for ways to get more protein into my daily diet. As an avid gardner,I'm always looking for different ways to use the beautiful straight necked Summer squash I grow. I don't do a lot of fried cooking and the general run of squash casseroles are usually low in protein. When my neighbor's hens started laying more eggs than they could use, she began giving me fresh eggs weekly. After preparing and freezing squash till my eyes almost crossed I decided to throw together this casserole,just using what I had on hand. Yummy,comfort food type side dish!
prep time
20 Min
cook time
40 Min
method
Convection Oven
yield
6-8 serving(s)
Ingredients
- 6-8 - fresh summer squash,sliced
- 4 - eggs,beaten
- 2 cups shredded cheddar cheese
- 1 medium sweet onion,chopped
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 1/4 cups parmesan cheese/herb panko bread crumbs
- - salt and pepper to taste
- 4 tablespoons organic salted butter,melted
How To Make jan's summer squash caserole
-
Step 1Preheat oven to 385 degrees. Wash and dry 6-8 fresh Summer squash. Slice into 1/8 " rounds
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Step 2Spray casserole dish with olive oil cooking spray (I'm still using 30 yr old corning-ware) Spread squash slices in bottom of dish
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Step 3Chop onion and layer it over squash.
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Step 4Beat eggs then mix mayonnaise and sour cream with eggs,adding salt and pepper
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Step 5Layer cheese over squash and onion
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Step 6Pour egg mixture over squash mixture
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Step 7Bake until eggs begin to firm up,then pour Panko over the top.
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Step 8Melt butter and pour over the top of Panko. Bake until topping turns golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Category:
Side Casseroles
Ingredient:
Vegetable
Method:
Convection Oven
Culture:
American
Keyword:
#comfort-food
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