Prep 45 mins
Cook 2 hrs
Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!
- Slice squash in 1/2 inch slices.
- Slice onion into thin slices and then each slice into 4.
- Slice tomatoes in half then each half in half and then in half again.
- Mix the squash together with the onion and fry on medium heat using 4 tablespoons butter for each batch; I do 4 batches, 1 at a time so you don't overload frying pan; make sure not to brown the squash, cook about 5 minutes each batch, add quarter of tomatoes and mix.
- Layer vegetable in a single layer in a large casserole dish that has been sprayed with Pam. Coat the top of vegetables with 4 oz. parmesan cheese, repeat layers ending with parmesan cheese.
- Cover and bake in a 350 oven for 2 hours or until squash is done.
This was a very simple and tasty casserole! I'd give it a full five stars except that the high butter content relegates it to the status of "very rare treat" around our household. :)
This is an excellent combination of a vegetable and casserole. It has an italian flair with the cheese and tomatoes. Definately worth trying!! Thumbs up!
You could not have posted this recipe at a better time. I just happened to have a couple of tomatoes and some squash that had to be used soon. I made the casserole per your instructions. There was a small adjustment in the ingredients...I used a cheese blend of parmesan, romano, and asiago. Its what I had, so I went with it. I cut the recipe in half as there is just "ME" at home now. I didn't skimp on the butter or cheese, so I had the buttery juices you talked about. It was so good....I ate half of what I made. You have all the stars I could give you on this recipe. I can hardly wait to prepare it for a company dinner.