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Dee's Cornbread Squash Cassarole

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“A great way to use squash garden overruns! Use Feta cheese if you like the sharp & sour. Use grated Mozzarella if you prefer a sweeter taste. The packaged white Italian mix grated cheeses are good too; experiment with the cheeses but be sure you're using cheeses meant for baking.”
READY IN:
45mins
SERVES:
6
YIELD:
3 pans
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Spray three 8x8 metal baking pans with non-stick cooking spray.
  3. Soften the butter so you can mix it.
  4. Grate or shred the raw squash.
  5. Combine all ingredients in a large bowl.
  6. Spread into the three 8x8 pans and bake for 30 minutes. Check for doneness with a toothpick. Sprinkle a little extra cheese on top and put back in the oven to brown. The casserole won't rise much; it's a dense yummy thing.
  7. Let sit after baking for about 2 minutes, cut into 2 inch squares and serve.

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