Squash Casserole

Every year, our homeschool group puts on a Fall Feast. Each family brings a dish, just like potlucks from back in the day. So, I decided to bring squash casserole. It’s very much like making dressing (or ‘stuffing’ for our Yankee readers) that you would serve with your turkey at the holidays. It’s just a little twist on it that includes zucchini and squash. Though, for our southern readers, there is no corn bread in this version! I haven’t tried it with corn bread, but it might be super tasty! I’m all about experimenting, so if you give it a whirl, let me know how it turns out!

If you are trying to avoid gluten, this recipe is very easily made gluten free by either using gluten free bread crumbs, or using gluten free bread to toast and make your own. Sometimes it’s fun to play around with your standby’s and make it new and different! This turned out to be a really tasty side dish that would be appropriate for any holiday menu and beyond. I hope you enjoy it! God bless!

Squash Casserole

Yellow Squash

Zucchini

1 Onion

1 Bell Pepper (I like all bell peppers with the exclusion of green…too bitter! I like the sweetness of red/yellow/orange)

Bread Crumbs

Parmesan Cheese

1-2 Eggs

Salt and Pepper

(I have a confession, I’m the worst at recipes. Most of the time, I cook by feel. That’s why I didn’t include measurements because I didn’t have any to begin with. Use what you have and adjust as needed!)

First, Sautee your veggies in butter, lard or coconut oil. Then set them aside to cool. Next, toast 4-5 slices of bread to make bread crumbs. You’ll need enough bread crumbs to soak up the liquid from your sautéed vegetables. Add your Parmesan cheese to your bread crumbs and then add this mixture to your veggies. When you get the right consistency, add 1-2 eggs depending on how dry your mixture is after adding your bread crumbs. Finally, combine all your ingredients and place in a greased baking dish.  Bake at 375 until golden brown. Enjoy! God bless! ~Shanna

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