Summer Squash Casserole

[Dave the Cook]

Summer Squash Casserole

Another one from my vacation. Click on the link; there are photos.

• 4 Summer (yellow crookneck) Squash
  
• 4 small onions
  
• 1-1/2 c heavy cream
  
• 3 eggs
  
• 3 oz sharp cheddar, shredded
  
• 1/2 tsp tabasco
  
• 2 tsp olive oil
  
• 2/3 c fresh bread crumbs
  
• 1 oz parmesan, grated
  
• 1/2 tsp dried thyme
  
• 1/2 tsp dried rosemary
  

salt and pepper to taste

Trim the squash and then slice into 1/2 inch rounds. Cover with water and bring to a boil, then simmer until tender (about 15 minutes). Drain and shock with cold water.

Meanwhile, peel and trim onions. Cut them in half, then into 1/3 in. semi-circles. Saute in olive oil until rings seperate. Combine with cold squash.

Stir eggs and cream together with tabasco.

Put onions and squash into a buttered casserole dish. Sprinkle with thyme, rosemary, salt and pepper. Pour egg mixture over.

Bake at 275 degrees for 1 hour or until golden and puffy:

While baking, combine bread crumbs, parmesan, and olive oil. Sprinkle bread crumb mixture over concoction. Then return to oven for 10 minutes at 400 degrees to brown toppings.

Keywords: Vegetarian, Easy, Side

( RG1369 )