You may also like
Categories:
yellow squash zucchini butter Cheddar cheese onion eggs garlic white pepper bread crumbs paprika salt
Viewed: 13 - Published at: a year agoIngredients
- 2 lb. yellow squash
- 2 lb. zucchini
- 4 Tbsp. butter
- 1 1/2 c. grated mild Cheddar cheese
- 1 chopped onion
- 3 beaten eggs
- dash of garlic powder
- dash of white pepper
- bread crumbs
- paprika
- salt to taste
Method
- Wash and cut squash and zucchini into 1/2-inch slices.
- Simmer in water for 10 minutes; drain well.
- Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well.
- Slowly add eggs and fold into the mixture.
- Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top.
- Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking.
- Bake at 325° for 30 minutes.
- Yields 6 to 8 servings.
