Rosie Makes A Squash Casserole.

I love fresh vegetables from the garden and this squash casserole is one of my favorites.

 

 

For what it's worth, it must be made in one of those ancient Corningware casserole dishes with the little blue flowers on the side, else it just won't taste like what Mama made.

 Rosie's Quick Squash Casserole

1 6-inch Corningware casserole dish, buttered

1 medium sized squash, peeled and sliced

about 1/4 cup chopped onions

1 small red bell pepper, chopped

1-2 TB unsalted butter

3 eggs, beaten 

1/2 cup grated cheddar cheese

1/4 cup grated mozzarella cheese

handful of Ritz crackers, crumbled

kosher salt and freshly ground pepper

basil leaves, chiffonade

 

Melt the butter in a skillet over medium heat. 

Add in the squash, onions, and pepper.

Cook for about 3 minutes.

Season lightly with salt and pepper.

Pour vegetables into buttered casserole dish.  Stir in 1/2 of the cheeses.

Lightly season beaten eggs with salt and pepper.  If you'd like to use Lawry's Season pepper, go right ahead.  Pour eggs over vegetables and cheese.

Top with remaining grated cheese and crumble Ritz crackers evenly over top.

Bake at 350° for about 30 minutes, until eggs are set.

Cut basil leaves into a chiffonade, or "little ribbons." Chiffonade is a cutting technique.  Simply stack and tightly roll up the basil leaves lengthwise and slice perpendicular to the roll so you get long squigglies.  Sprinkle basil squigglies over top.

Let sit for a few minutes before digging in.

For this squash casserole, I used 2 squashes and 4 eggs.  And more grated cheese.

You can make adjustments as you like.  It's not written in stone.

 

Enjoy!