Summer Squash Casserole

"A great way to serve zucchini, and to serve vegetables to your family."
 
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Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 casserole
Serves:
4-6
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ingredients

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directions

  • Mix all ingredients well together.
  • Pour into a 2 quart casserole dish that has been sprayed with Pam.
  • Bake at 350 degrees for 45 to 55 minutes, slightly brown on top.
  • May sprinkle with parmesan cheese before baking.
  • May use dill, basil, oregano or spices of choice in mix.

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Reviews

  1. This was very good. DH hates squash & he said he liked it too. The only thing I would suggest next time is to spray the casserole dish because mine stuck, but besides that it was good!
     
  2. carole, this casserole was yummy! I used summer squash and a mixture of cheddar and monterey jack cheese. I grated Parmesan cheese over the top, sprinkled a little basil and it turned out just right, not too dry! Thanks for sharing!
     
  3. this was very good. i liked the end results and it was easy to put together, no precooking of the squash. next time i will use parmesean cheese in the casserole instead of the cheddar cheese, it was too oily and rubbery. i will make this again. i would have given 5 stars except for the oily cheese.
     
  4. This was terrific. Followed the recipe exactly and added basil. Might try it with dill next time. My sister called it addictive since she kept going back for a little more.
     
  5. This was a wonderful upgrade to an old standard. The perfect compliment to barbecued chicken and green bean salad. It puffed up beautifully and had a wonderful creamy texture. Based on other reviewers' comments, I added 2 tsp. of Penzey's Turkish Seasoning (paprika, telicherry peper, turmeric, etc.) to spice it up, and it came out just right. Thank you for a great recipe!
     
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