SCALLOPED YELLOW SQUASH CASSEROLE

 

By Joan Ricketts Locke

 

 



Wow yellow squash are growing in the garden abundantly and I wanted to share one of my favorite squash recipes with you.  I hope you enjoy my creation of a scalloped potato remake...using Yellow Squash!

 

Ingredients:

 

Three to four yellow squash, sliced thin

One medium white onion, sliced thin

Grated Parmesan cheese (fresh is best, but the dry type is ok)

1/2 cup flour

salt and pepper to taste

 

Note: Depending on the number of folks you are serving, will depend on the number of squash and also the size casserole dish to prepare this tasty squash recipe.  Now here's a twist to this recipe...Brother Buddy adds a layer of cooked, crumbled Italian sausage.

 

Preheat Oven to 350 degrees.

 

Putting it all together, butter the bottom of casserole dish.

 

Layer:

squash, onion, sprinkle lightly some of the flour over onion,

shake on salt and pepper to taste, now add a generous layer of Parmesan cheese.

 

 

Repeat layers until you fill up your dish.  Always end with cheese.

 

Bake in preheated oven of 350 degrees for 35 to 45 minutes, or until squash is done.  Squash will be soft when poked with fork.

 

Note:  If you're wondering why we don't add liquid, well that's because squash is naturally loaded with water.  Oh...zucchini squash are very tasty in this recipe too!