Wednesday, February 24, 2010

Squash Casserole

I'm sad that I don't have a photo of this easy and delicious casserole, but I pulled the closest photo I could for you to get an idea.

This is a recipe that my family has loved and used for years. A great way to sneak in your veggies! Now, I had a conversation with my mom last night trying to figure out exactly what our "recipe" was for this casserole, so when making this one feel free to add ingredients as you see necessary. Remember - you can't take away but you can always add!


3 lbs ground chuck
4 medium yellow squash
1/2 medium onion chopped
1 12 oz can tomato sauce
1 cup italian bread crumbs
1/2 parmesan cheese (or more)
1 tsp salt
1 tsp pepper
1 tsp garlic powder


Scrub squash clean and slice into thin rounds. Place squash in a skillet and add a little water to the bottom, about 1/2 cup or so. Cover and cook at medium temperature, stirring and sort of mushing the squash with spatula or wooden spoon.

In separate skillet brown ground meat, drain. Add chopped onions, seasonings and add enough tomato sauce to wet the ground meat mixture without making it soupy. You may need to use the entire can, just eyeball it.
When meat mixture is done and squash is cooked down, combine both in a large casserole dish. Add bread crumbs and half of the parmesan cheese and mix all together. The bread crumbs will act as a binder, so the casserole should start coming together nicely and not separate.

Top the casserole with a sprinkling of bread crumbs and the rest of the parmesan cheese.

Cook at 350 degrees for about 15-20 minutes, checking the casserole until it browns on top. The ingredients are already cooked so you basically want to create a little bit of a crust on top and warm through.

This is really great with a side of peas!

Hope you enjoy! Thanks again Mom. :)

1 comment:

Damsel Underdressed said...

This sounds good!

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