Unstuffed Squash Casserole
From keni 14 years ago
- 45 minutes to make
- Serves 6
This is a great way to use the unstuffable squash(maybe too small, or misshapen) but still get the great flavor you're craving this time of year. This came together very easily and the taste was all there!
Ingredients
- 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
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