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Summer Squash Casserole

April 27, 2011

Because I had a study session with my AP students after school, we got home late last night. No worries, I just quickly chopped veggies up and put together this casserole. We enjoyed it with a side of rice pilaf. Plus, we were able to freeze some for Serafina’s lunches!

Summer Squash Casserole

  • 2 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 head of broccoli, chopped
  • 1 cup sliced mushrooms
  • 1 cup of vidalia onion, chopped
  • 1 can of cream of mushroom soup
  • 1/4 cup of milk
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of bread crumbs
  • 1 tb dried oregano
  • 1 tb dried basil
  • a few tablespoons of butter
  • salt and pepper

1.Preheat the oven to 400

2. Mix the chopped veggies together in a casserole dish.

3. In a bowl, stir the basil, oregano, cream of mushroom soup, and milk together. Then fold the mixture in with the veggies.

4. Sprinkle the top with cheddar cheese and bread crumbs. Place butter on top

5. Bake for 20-30 minutes, check on the casserole and mix around the top a bit to help the breadcrumbs soak up the juices. Then, bake for 10 more minutes until the top is bubbly and slightly browned.

3 Comments leave one →
  1. April 27, 2011 8:49 pm

    I miss casseroles. *sigh* In our household “casserole” is the dirty c-word. Robb’s frightened of foods touching. I’m not sure how he got so weird.

    • April 27, 2011 10:08 pm

      this man is a mystery.

  2. sufei'sworld permalink
    April 28, 2011 6:41 pm

    i love how vegetarian recipes can be so alluring .. and healthy too :p

    that veggie casserole looks amazing !

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