Sunday, November 30, 2014
My mom has made squash casserole for years and got the recipe from my grandmother a long time ago. I made it for Thanksgiving this year but decided it would be nice to add zucchini to the mix to make it more colorful. This would be a great dish to make for the holidays or any other gathering. I made it a day ahead, stored in fridge and cooked it right before eating. I ended up with enough for 1 1/2 casseroles since I bought extra ingredients so you can easily adapt it to what size you need but below is the recipe for a 13 x 9 size dish.
Squash and Zucchini Casserole
from my grandmother, makes one 13 by 9 dish
- 8 large zucchini, cut into 1/2 inch slices
- 8 large squash, cut into 1/2 inch slices
- 1 yellow onion, chopped
- 2 eggs, beaten
- fresh ground pepper
- about 3 cups of freshly grated sharp cheddar cheese (adjust cheesiness level as desired)
- cooking spray
- 13 x 9 dish
Boil zucchini, squash and onion in a big pot of water until squash and zucchini are tender. Drain. Smash well with a fork to get all the water out. You may need to let this sit for a bit for the water to all drain out and for it to cool.
Once cool enough to not scramble the egg, transfer to a large mixing bowl and add beaten eggs and season well with pepper. Stir in about half of the cheese, leaving the rest for topping. Spray 13 x 9 dish with cooking spray. Spread mixture into dish and top with remaining cheese.
Bake uncovered at 350 degrees for 30-35 minutes.
This was the first time I've brought this to Eric's family Thanksgiving and it was a big hit! Enjoy!