Squash and Carrot Melt

Submitted by daishasma

"Easy and kids love it."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 6 sliced yellow squash
• 8 medium carrots (peeled and sliced)
• 1 onion (diced)
• 226.79 g cheddar cheese (cubed)
• 4 garlic cloves (finely chopped)
• 78.78 ml milk
• 59.14 ml margarine or 59.14 ml butter
• 2 beaten eggs
• 118.29 ml breadcrumbs
• salt and pepper

directions

1. Preheat oven to 350°F.
2. Combine sliced carrots, squash, and onion in large greased casserole pan.
3. Stir in beaten eggs until well blended.
4. Add remaining ingredients until evenly mixed together.
5. Bake for 45 minutes covered, 15 minutes uncovered or until vegetables are tender.
6. Enjoy!

Reviews

[Kat's Mom]

Very easy and delicious. I used yellow squash and baby carrots. A word of warning: Do not keep on warm in the oven for very long because the texture will change.

 

[Karen Elizabeth]

Made this as part of a family supper with my sons 'inlaws', a very pleasant and different vegetable side-dish, adding colour and comforting taste with the cheese nicely complementing the vegetables. I used cubed pumpkin rather than yellow squash, since I had a lot in the fridge, I therefore pre-cooked the pumpkin and carrots for about 20 minutes, to make sure they would be fully cooked and tender when baked in the sauce. A very nice vegetable dish, made for PAC Spring 2008, thanks, daishasma!