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Squash Casserole

September 20, 2011

Is it weird that my top search engine terms are “steve sanders”, “unabomber” and “cheese”? There are oftentimes where I want to throw the computer out the window and give up on this here blog. But, where else in the world are you going to get cheese, unabombers and 90210 minutiae all at once? Entertaining by Evie is where!


So raise your hand if you have started planning your Thanksgiving menu! Too many exclamation marks for a Tuesday. Yeesh.

Agreed, Thanksgiving might be a bit more premature than Jason Biggs seeing his first American Pie (yes, there was a marathon on Sunday). Regardless, Fall is just around the corner and this squash casserole is the perfect little accessory for your seasonal repertoire. The Oxmoor House recipe uses strictly squash but I added zucchini for panache.

I suppose I’m just eager to start cooking normally again because all I have been doing is tricking out tortellini, heating up frozen pizza for the past few weeks and plugging take-out places into my speed dial.

Just wait until you see the make-shift kitchen in our basement. Need to find the ol’ camera first but stay tuned. It’s more exciting than pumpkin spice lattes filling up your Facebook feed. Trust.

Squash and Zucchini Casserole

Adapted from Oxmoor House’s Cheesy Squash Casserole

  • 2  pounds  yellow squash and zucchini, sliced
  • 3/4  cup  chopped onion
  • 1  tablespoon  reduced-calorie margarine
  • 2  tablespoons  all-purpose flour
  • 1  cup  milk
  • 3/4  cup  (3 ounces) shredded reduced-fat Cheddar cheese
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • Cooking spray
  • 1/2  cup  Panko bread crumbs

Cook squash, zucchini and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside. My pot overfloweth with squash.

Preheat oven to 350°.

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.

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