Squash and Carrot Melt
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 6 sliced yellow squash
- 8 medium carrots (peeled and sliced)
- 1⁄2 onion (diced)
- 8 ounces cheddar cheese (cubed)
- 4 garlic cloves (finely chopped)
- 1⁄3 cup milk
- 1⁄4 cup margarine or 1/4 cup butter
- 2 beaten eggs
- 1⁄2 cup breadcrumbs
- salt and pepper
directions
- Preheat oven to 350°F.
- Combine sliced carrots, squash, and onion in large greased casserole pan.
- Stir in beaten eggs until well blended.
- Add remaining ingredients until evenly mixed together.
- Bake for 45 minutes covered, 15 minutes uncovered or until vegetables are tender.
- Enjoy!
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Reviews
-
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!