Cheesey Squash Casserole
From midgelet 15 years ago
- 10 minutes to make
- Serves 8
Using leftovers veges from the garden came up with this nice recipe, everyone liked. Purposely did not nowant to add flour or baking mix to make a heavy dish. This is served right from the dish.
Ingredients
- 2 small yellow summer squash, sliced in cricles shopping list
- 1 small onion peeled and sliced in circles shopping list
- 4 sundried tomatoes ( dry not in oil ), cut up shopping list
- 1 small green bell pepper sliced shopping list
- 1 baby eggplant, sliced in circles shopping list
- 1 cup buttery cracker crumbs ( Ritz or Club ) shopping list
- 1 cup shredded cheddar cheese shopping list
- 1 cup shredded mozarella cheese shopping list
- 2 eggs, fork beaten shopping list
- 1/4 cup mayonaisse shopping list
- salt, pepper, garlic salt to taste shopping list
- Optional: fresh chopped herbs to taste ( basil, parsley etc ) shopping list
How to make it
- Place the vegetables and dried tomatoes in a pot.
- Cover with water.
- Bring to a full boil.
- Shut off heat, cover and let sit 5 minutes ( or veges tender)
- Drain well.
- In a large bowl add cheeses, cracker crumbs.
- Add drained hot vegeges and mix in mayo and eggs.
- Place mixture in a 8 or 9 inch casserole dish.
- Microwave on high ( using turntable ) 5 minutes or until set.
- Cool briefly and serve from the pan
- Sprinkle with paprika
- Note: dish firms with cooling
The Rating
Reviewed by 1 people-
fantastic high5 recipe thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "