Tuesday, March 20, 2012

Best Squash Casserole

I got this delicious recipe from my mother-in-law and this was my husband's favorite growing up! If you need to bring something to a dinner party, this is a great option. This recipe serves 8 so half the recipe if you are only cooking for a few people! I made the entire recipe so we will be eating squash casserole all week (but I don't mind because it is so good)!!!
7-8 large squash (maybe yellow, zucchini or mixed)
1 medium onion, diced
2 Tbsp of light Butter
4 eggs
3/4 cup bread crumbs
1/4 cup parmesan cheese, shredded
12 ounce fat-free cottage cheese
1/2 1b LIGHT Velveeta Cheese (1/4 large block)
Salt and pepper to taste
Preheat oven to 325 degrees.
Chop your onions and slice your squash and/or zucchini.
Saute cut squash in onion and margarine until soft.
Beat 4 eggs in a large bowl. Then, add the cottage cheese, melted velveeta cheese, parmesan cheese and bread crumbs. Add a pinch of salt and pepper to the mixture.
Finally, add your squash and onions and mix everything together. Your mixture should be semi-thick. If it is still runny, add more bread crumbs.
Spray a casserole dish with PAM and add your squash mixture to the dish.
Bake at 325 degrees for 1 hour or until the casserole is firm in the middle. You can test with a cake tester or just see that everything solidifies and does not jiggle!
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