Unstuffed Squash Casserole
From keni 13 years agoIngredients
- 4-5 cups sliced zucchini or summer squash shopping list
- 1 medium sweet or red onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 8oz fresh mushrooms, sliced shopping list
- 6T butter, divided shopping list
- 2-3T olive oil shopping list
- 2 cups fine bread crumbs shopping list
- 1 cup chicken stock shopping list
- 1/2 cup cream or half and half shopping list
- 2-3t fresh sage, rubbed and chopped shopping list
- 2t celery powder(if you use salt, please adjust rest of salt, accordingly. I use ground celery seed... great flavor, no salt :) shopping list
- 1 cup crushed crackers(I used cornbread crackers, but you can use any flavor you'd like) shopping list
- 1/2 cup crushed pecans shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In large saute pan or deep skillet(I used cast iron), melt 2T butter and oil and add squash, onion, mushrooms and garlic. See Photo
- Cook over medium heat for about 4-5 minutes until veggies are just starting to get tender.
- Add stock, half and half, bread crumbs, sage, celery powder and salt and pepper. See Photo
- Stir to combine well and let liquids be absorbed. See Photo
- Spoon into casserole dish sprayed with no stick spray. See Photo
- Combine cracker crumbs and pecans and sprinkle over top of casserole.
- Melt remaining 4T butter and drizzle over the top of the crumbs.
- Bake at 350 for about 35 minutes until top is lightly browned and all is warmed through.
The Rating
Reviewed by 1 people-
Has a taste, flavor and aroma of turkey stuffing.
See Unstuffed Squash Casserole for more mumbled mouthings.pointsevenout in Athens loved it
Reviews & Comments 6
-
All Comments
-
Your Comments