My Texas Kitchen

Summer Squash Casserole

with 2 comments

Squash Casserole Fixins

Squash Casserole Fixins

Squash Casserole w/ grilled chicken, and salad

Squash Casserole w/ grilled chicken, and salad

Summer Squash Casserole

serves 4-6

Ingredients:
1/2 Pan of leftover cornbread, cubed into (roughly 1 inch cubes)
2 Medium Yellow Squash, chopped (1 inch cubes)
1 Medium Patty Pan Squash, chopped (1 inch cubes)
1/4 Onion, chopped
1 Fresh Green Chili (Anaheim), seeded and diced, (can sub fresh jalapenos)
3 cloves Garlic, smashed peeled and diced
1 tablespoon fresh parsley
1 tsp Dried Thyme
1/2 tsp poultry seasoning (optional, can sub dried sage)
3/4 cup low sodium chicken stock
1 Egg, Beaten well
1/4 cup of shredded cheddar (Put in more if you are so inclined.)
Kosher Salt
Back Pepper

Directions:

Preheat oven to 375. In a large oven proof skillet heat 2 teaspoons of olive oil, put in squash, onion, chili peppers, salt and pepper. Cook on medium high, stirring occasionally until it starts is soften. Add garlic cook for 15 seconds, and stir around. Add chicken stock and herbs. Cook for about 3 minutes or until veggies are fork tender. Take skillet off heat, add cornbread cubes and stir up until mixture is well combine. Taste mixture and adjust the seasonings. Let sit for 2 minutes. Add egg and mix in. Lightly press mixture into uniform shape and sprinkle with cheese. Bake in the oven for 15-20 minutes.

Farm fresh & local ingredients used: Lamb’s Cornmeal, local squash, my Mom’s home grown peppers.

Substitutions:
You can make fresh cornbread but I used leftover
You can use any summer squash
You can leave out the peppers

Advertisements

Written by mytexaskitchen

July 21, 2010 at 9:46 pm

2 Responses

Subscribe to comments with RSS.

  1. I made the summer squash casserole last night, this was super easy and very yummy! I packed it full of squash and instead of the patty pan squash (my grocery store did not have any of these)I use a zucchini. I used the Texas Cornbread recipe for the casserole breading and it turned out really great. I got my corn bread a little spicyer than I like by adding too many jalepenos, but other than that, it was great!

    Jeanne

    July 23, 2010 at 6:22 pm

  2. made this a few weeks ago and it was great! the one thing i didn’t do that i should have is make sure that the squash gets fairly soft before adding garlic, chicken stock, etc. otherwise, a really great recipe and the cheese on top really seals the deal!

    chris s.

    August 6, 2010 at 6:39 pm


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: