Spicy-Sweet Summer Squash Casserole
"This spicy-sweet side dish is a perfect pairing for outdoor grilling, Sunday dinner, or pot luck gatherings."
photo by Stoblogger
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 casserole
- Serves:
- 10
ingredients
- 1 1⁄2 lbs yellow squash
- 1 (10 ounce) bag frozen onion and three pepper blend
- 1 egg, beaten
- 1 (15 ounce) can creamed corn
- vegetable oil cooking spray
- 1 (5 ounce) bag garlic cheese croutons, crushed
- 3⁄4 cup Italian cheese blend, shredded
- salt (optional)
- white pepper (optional)
directions
- Preheat oven to 350°.
- Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.
- Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.
- Drain vegetables well, then mash.
- Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.
- Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.
- Top the casserole with remaining croutons and shredded cheese.
- Bake until golden and bubbly, about 25 to 35 minutes.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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