the casserole saga.

I’ve never been a big fan of casseroles.  In my mind I’ve always thought of casseroles as unhealthy, processed ingredients thrown together in a mush.  I don’t like any of those things.  For a long time I’ve preferred fresh, simple ingredients.  I’d take a simple meal with 3 ingredients  over a casserole any day of the week.

So I’ve been anti-casserole our entire marriage.  I don’t prepare anything that even remotely resembles a casserole.  I stay away from the condensed soups and, usually, recipes that require them.  When Tommy said he wanted to make squash casserole I was very skeptical.  The squash was fresh, yes, but the casserole part?  But he didn’t want to eat plain squash for another meal [we’ve had a lot of squash in our CSA] so badly that he was willing to make this squash dish.

Turns out I was wrong.  Shocking, I know.  Who knew there was such a thing as a healthy casserole?  Apparently my definition of casserole which includes butter, cream, condensed soups- isn’t right.  Some casseroles are like that but some are made up of very healthy ingredients.  What?  So this squash casserole rocked my world.  Also, Jack couldn’t have loved it more.  The kid ate his weight in squash.  Seriously.  And Tommy said it was really easy to make, too.  So I share with you today the casserole recipe that changed my mind and my heart.  And I apologize to my mama whose casseroles I would never eat.

And if you have kids who don’t like squash, try this.  I’m pretty sure– and Jack guarantees– they’ll be blown away.

Prep:  20 mins

Cooks:  30 mins

What you need:
4 cups sliced yellow squash
1/2 cup chopped onion
2 cups fresh bread crumbs [we used a fresh loaf of french bread from good ol’ Kroger and put part of it in the food processor to get fresh, soft bread crumbs]
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 tsp salt
black pepper to taste
1 T butter

What to do:
1.  Preheat oven to 400 degrees.
2.  Put squash and onion in a large skillet.  Add 1/2 cup water and cover.  Cook for about 5 mins– until squash is tender.
3.  Drain squash/onion mixture well and put in large bowl.
4.  While squash is cooking on stove, prepare your bread crumbs.  We put our bread in the food processor to get the bread crumbs, then mixed with cheese.
5.  Add half of bread crumb mixture to squash and onion.  Mix together.  [Reserve other half of bread crumbs for topping]
6.  In small bowl mix together eggs and milk.  Then add to squash mixture.
7.  Add 1/4 cup melted butter to mixture.  Add salt and pepper for seasoning.  Give everything a good stir to get it all mixed together.
8.  Spray a 9×13 baking dish with non-stick cooking spray.
9.  Pour mixture into baking dish.
10.  Sprinkle remaining bread crumbs across the top of dish.  Dot with 1 T butter.
11.  Bake for 25 minutes, or until lightly browned.

Recipe adapted from All Recipes.  Their recipe called for crackers to be used as the breading, but we made bread crumbs.


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