My version of the Boston Market squash casserole! So good, you might even like it more!
Ingredients
4 tbsp Butter, divided
1 Medium zucchini, sliced in half moons
1 Medium yellow squash, sliced in half moons
1 Small onion, diced
2 cloeves Garlic, minced
4 Large eggs
1/2 cup Chicken broth
1/2 cup Heavy cream or half and half
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Dried parsley
3/4 tsp Salt
1/2 tsp Fresh ground black pepper
1/2 of an 8 x 8 cornbread, already baked, cooled and crumbled
6 oz Cheese, shredded (I use sharp cheddar)
Directions
- Heat oven to 350°.
- In a large skillet on medium heat, cook squash, onions and garlic in 2 tablespoons of butter 5 – 7 minutes.
- In a bowl whisk together eggs, broth, cream and spices. Stir in half the cheese, the cooked squash mixture and the cornbread. Pour into a buttered 9 x 13 baking dish or a 9 x 9 for thicker casserole and top with remaining cheese.
- Bake @ 350° 25 minutes or until cheese starts to turn golden brown.
Notes
- Spice it up by using jalapeño cornbread and pepper jack cheese!
Jeni have you posted your jar pads yet ? The ones you sewed your self . I would be interested in seeing your inventory.
I haven’t yet, but will be putting them up this week!