versatile squash casserole

Name: Versatile Squash Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoon(s) butter or margarine; 4 cup(s) sliced yellow squash (may use zucchini or other kind); 1 - small to medium size onion, chopped; 2 - eggs, lightly beaten; 1 cup(s) grated cheddar cheese; 1 cup(s) milk (may use 1 small can of carnation canned milk); 1/2 teaspoon(s) each - salt and pepper; 2 cup(s) peppridge farm seasoned bread crumbs (stuffing mix) see note below

25 Pinches 2 Photos

Cathy Nunn

Weslaco, TX

Updated on Jul 1, 2014

What makes this recipe so versatile is because you can use yellow squash, zucchini, Mexican calabacita squash or if you love eggplant, substitute 4 cups of peeled and cubed eggplant instead of using squash, then follow the directions!

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This is one of those great dishes that is perfect for your holiday table or for a pot luck dinner. It's versatile and can be adapted in any number of ways, using different kinds of squash or even eggplant!

prep time 20 Min

cook time 45 Min

method Bake

yield 4 to 6

Ingredients

4 tablespoons butter or margarine
4 cups sliced yellow squash (may use zucchini or other kind)
1 - small to medium size onion, chopped
2 - eggs, lightly beaten
1 cup grated cheddar cheese
1 cup milk (may use 1 small can of carnation canned milk)
1/2 teaspoon each - salt and pepper
2 cups peppridge farm seasoned bread crumbs (stuffing mix) see note below

How To Make versatile squash casserole

Step 1

Preheat oven to 350 degrees.

Step 2

Melt Butter or margarine in a skillet and add sliced squash and onion. Cook on medium heat until squash is still a little firm, but getting tender.
Step 3

In a large mixing bowl, break eggs and whisk lightly, then add milk and the cheddar cheese. Blend well. Then add squash, onion with butter and stir it in. Add one cup of the seasoned bread stuffing mix, and combine.
Step 4

Spray a 9 X 13 inch casserole dish with non-stick spray and pour squash mixture into the dish, spreading out evenly. Top with remaining stuffing mix. Bake in preheated oven 45 minutes. Top should be lightly browned and edges bubbly. Let set 10 minutes before serving. Enjoy!!
Step 5

NOTE: Suggestions for substitutions - If you prefer, instead of using stuffing mix, you may use one sleeve of Ritz crackers or saltines, crushed. Use half in the squash mixture and the other half for topping. And remember, you can use other kinds of squash like zucchini, or Mexican calabacita, or if you like eggplant, use peeled and cubed eggplant, then follow the rest of the directions. You may also use a little Seasoned Salt if desired.
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!

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