Closeup of my squash casserole
Here is a closeup of the squash casserole I cooked a few weeks ago and some lessons learned in its preparation.
The recipe from HEB's website will fill a 9' x 13' Pyrex casserole dish but can easily be halved. Of course, the first time around I wasn't sure how big of a container the recipe would fill or how it would taste.
While the oven is preheating to 400 degrees F., I sliced and diced a big onion and then sliced up 4 medium sized yellow squash. Then I sauteed the onion in a large skillet with some olive oil. After the onion has pretty well cooked down, a added the sliced squash and cooked until tender. The HEB recipe doesn't call for tomato or mushrooms, but a squash casserole I had many years ago had it, so I decided to add some but not precook it.
I remembered the veggies from that old casserole of my teens but didn't know how the thing was held together. Mix a cup of shredded cheese and a cup of bread crumbs in a BIG mixing bowl. (I tried to skimp on the number and size of bowls to save on items to wash up. That was a big mistake that cost me time and bother when I tried to stuff the casserole dish.) Beat a couple of eggs and add 3/4 cup (or less) of milk, about 6 tablespoons of butter, and a little sea salt and black pepper. Dump all that into the mixing bowl and add the cooked squash and onions. I also sliced a couple of medium size mushrooms and Roma tomatoes and added them to the mixing bowl.
Add the squash and other veggies which you have coated with the binder to the 9' x 13" casserole dish. If you use half the ingredients, it will fill a Corningware dish like you see above. You can add extra grated cheese and bread crumbs on top if you wish. Bake uncovered at 400 degrees F. for 25. It should be a little bit browned on top.
Mine came out looking perfect! Unfortunately, I was in such a rush that I had a HOT dish that was too big to conveniently carry to Leslie Anne's for dinner. So I scooped out half the casserole into this dish to take with me, covered the other half in foil, and put it in my fridge. Next time I'll probably make a half recipe portion. Both of us enjoyed it.
Closeup of my squash casserole
Here is a closeup of the squash casserole I cooked a few weeks ago and some lessons learned in its preparation.
The recipe from HEB's website will fill a 9' x 13' Pyrex casserole dish but can easily be halved. Of course, the first time around I wasn't sure how big of a container the recipe would fill or how it would taste.
While the oven is preheating to 400 degrees F., I sliced and diced a big onion and then sliced up 4 medium sized yellow squash. Then I sauteed the onion in a large skillet with some olive oil. After the onion has pretty well cooked down, a added the sliced squash and cooked until tender. The HEB recipe doesn't call for tomato or mushrooms, but a squash casserole I had many years ago had it, so I decided to add some but not precook it.
I remembered the veggies from that old casserole of my teens but didn't know how the thing was held together. Mix a cup of shredded cheese and a cup of bread crumbs in a BIG mixing bowl. (I tried to skimp on the number and size of bowls to save on items to wash up. That was a big mistake that cost me time and bother when I tried to stuff the casserole dish.) Beat a couple of eggs and add 3/4 cup (or less) of milk, about 6 tablespoons of butter, and a little sea salt and black pepper. Dump all that into the mixing bowl and add the cooked squash and onions. I also sliced a couple of medium size mushrooms and Roma tomatoes and added them to the mixing bowl.
Add the squash and other veggies which you have coated with the binder to the 9' x 13" casserole dish. If you use half the ingredients, it will fill a Corningware dish like you see above. You can add extra grated cheese and bread crumbs on top if you wish. Bake uncovered at 400 degrees F. for 25. It should be a little bit browned on top.
Mine came out looking perfect! Unfortunately, I was in such a rush that I had a HOT dish that was too big to conveniently carry to Leslie Anne's for dinner. So I scooped out half the casserole into this dish to take with me, covered the other half in foil, and put it in my fridge. Next time I'll probably make a half recipe portion. Both of us enjoyed it.