Colorful Summer Squash 'gratin
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 2 lbs summer squash, mixed yellow & green, blanched
- 3 cups seasoned stuffing mix, herb sage, reserve 1/2 c
- 2 cups cremini mushrooms, chopped, reserve 1/2 c
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 1 cup green pepper, chopped
- 1 cup red pepper, chopped
- 1⁄2 cup olive oil
- 1 cup smoked gouda cheese, shredded, reserve 1/2 c
- 1 cup mozzarella cheese, shredded, reserve 1/2 c
- 3 eggs, whisked
- 1 1⁄2 cups sour cream, reserve 1/2 c
- 2 tablespoons parsley, fresh, chopped, reserve 1/2T
- 2 tablespoons sage, fresh, chopped, reserve 1/2T
- 2 tablespoons thyme, fresh, chopped, reserve 1/2 T
- 2 tablespoons rosemary, fresh, chopped, reserve 1/2T
- 1⁄2 teaspoon cumin, ground
- 1 teaspoon salt & pepper
- 1 tablespoon cornstarch
- 1⁄4 cup cold water
directions
- blanch mixed summer squash, drain,heat 2 c broth, add stuffing mix,.
- set aside. heat oil in skillet, saute onion,peppers,garlic &mushrooms.
- add herbs last 2 minutes. stir whisked eggs into stuffing mix,add sauteed.
- vegetables and sour cream, gently fold in 2 cheeses. place in greased.
- casserole, bake 350* for 35 minutes till puffy and light brown.
- sauce.
- in small sauce pan heat reserved broth, add corn starch to cold water, then.
- add to broth, stir in reserved mushrooms and herbs, plus small amount of
- salt/pepper to taste. simmer low boil 5 minutes, add reserved sour cream,.
- pour over casserole, top with reserved cheeses and stuffing mix, then serve.
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