![]() We are so happy to know this recipe has become a family favorite for many of our readers. Rave Reviews for this Squash Casserole Recipe Of course, I like to follow the moderation in all things mantra, so my favorite way to enjoy these veggies is to layer them with cheese and bake. You can keep the calorie count low by seasoning them up with salt and pepper and roasting them in the oven, grilling them outside or chopping them up and throwing them in salads. The bottom line is, they’re super good for you! And since they have a mild flavor, you can spice them up a million different ways. They’re chock full of good things like riboflavin, folate, Vitamin C and potassium. crumbled feta – (if you don’t like feta you can sub for another cheese like cheddar cheese or mozzarella)īesides looking beautiful, zucchini and squash are high in water and fiber.I only do the layered look when I am serving it to guests or taking it to a potluck. Most of the time I just throw all the ingredients in the baking dish since it all tastes the same and it takes less time. Plus, it’s so easy to make! You don’t even need to layer everything in like in the picture. This Parmesan Squash Casserole is one of my favorite ways to use up our abundance of squash and zucchini in the garden. Beautiful green, yellow and red colors create a vibrant side dish that complements many main meals and my kids love all the cheese layered in this glorious casserole. Rave Reviews for this Squash Casserole Recipe.Ingredients in Parmesan Squash Casserole.So now we’ll just have to make room on the table for two squash casseroles, which isn’t a bad thing at all. And, it worked! At last I had a squash casserole that could rub shoulders with my mom’s squash casserole.ĭoes mine taste the same? No, it’s different but no less equal. I was about ready to admit defeat when I hit on the bright idea to adapt my King Ranch chicken casserole recipe into a squash casserole. A fine idea in practice, yes, but not necessarily execution when it’s hot and humid both inside and out. I then made two more pans and had a casserole bake off-me vs. I made my first batch of squash casserole, thinking that it was going to be swell and I was going to be able to tell the world, “You don’t need cream of mushroom soup!” But what I made wasn’t all that good. So I knew if this squash was going to be eaten I’d just have to improvise. That said, when I picked up a few pounds of yellow squash and zucchini at the farmers market recently, I didn’t have any of these squash casserole ingredients on hand. Yes, it qualifies as semi-homemade but it sure is good. This squash casserole on offer at Joel’s that day was the same kind that my mom and my grandma make: yellow summer squash cut into rounds, baked with a mix of cream of mushroom soup, cream of chicken soup and a package of corn bread stuffing. And I always rationalize eating it by telling myself that certainly some of the squash’s vitamins would have leached into the swirls of dairy that hold the squash in suspension. But this doesn’t make it even less delicious. OK, perhaps it’s not that odd that I love squash casserole since it’s a creamy, crunchy mass that’s closer to the fattening family than the vegetable family. But serve me squash in a casserole and I’ll eat seconds or even thirds. I’m just not a fan of its soft texture and abundance of flat, slimy seeds. Steamed, grilled, sautéed-no matter how it’s prepared I often pick at it and push it to the side of a plate. I’ve always thought it strange that I love squash casserole so much considering how little I enjoy eating squash any other way. Nope, I decided to sit a spell because they had on the buffet squash casserole. But that’s not why I decided to stay and eat lunch. The lot was packed with cars, which is always a good sign. It was for a restaurant-Joel’s Restaurant of Trussville, Alabama. ![]() I pulled into the first parking lot I saw. But after meandering endlessly down tree-lined country roads I realized that my journey, while beautiful, needed to have a focus or I would miss my flight back to New York. I don’t usually mind getting lost because this can often lead to discovery. I took a wrong exit on my way to the Birmingham Airport.
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