Nana's Squash Casserole
Source of Recipe
Miz Helen's Kitchen
List of Ingredients
12 tablespoons butter cold
2 tablespoons olive oil
4 cups yellow summer squash, sliced thick
4 cups zucchini squash, sliced thick
1 red bell pepper, chopped medium
1 green bell pepper, chopped medium
1 large yellow onion, chopped medium
3 cloves garlic, minced
2 large eggs, beaten
3/4 cup half and half
1-1/2 teaspoons salt
1 teaspoon pepper
dash Tabasco Sauce
2 cups Mixed Cheddar and Monterrey Jack Cheese, Grated
1 cup Panko Crumbs
In a large skillet, heat 6 tablespoons butter and the olive oil.
Add the summer squash, zucchini, red and green bell pepper, onion, and garlic.
Saute just until the onion is almost clear and the squash is just starting to get tender.
Add all the saute vegetables into a large mixing bowl, including the cooking oil and butter.
In a mixing pitcher beat the egg and add the half and half. Whisk in the salt, pepper and Tabasco.
In a small bowl mix the 1/2 of the cheese and the Panko crumbs, then set aside.
Pour the egg mixture over the vegetables and then add the remainder of the cheese then mix well.
Pour the mixture into a 9X13 baking dish.
Top the mixture with the Panko and cheese mixture.
Cube the remainder of the cold butter and place it on top of the Panko and cheese.
Bake at 350 degrees for 45 minutes or until the top is golden brown.
Remove from the oven and let cool on a cooling rack for at least 20 minutes to all the casserole to set.