LINDS’S SQUASH AND ZUCCHINI CASSEROLE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 eggs, lightly beaten (can lighten it by taking out one yoke)
1/2 cup vegetable oil
1 cup Bisquick mix
1 (4oz) can chopped green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
2 cups (8 oz.) shredded cheddar cheese (I use 2%)
4 cups chopped yellow summer squash and zucchini
1 1/2 cups unseasoned breadcrumbs
4 tablespoons of butter
|
|
Directions: |
Directions:In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash and zucchini.
Pour into a greased 13 inch x 9 inch baking dish. Bake at 350º for 40 minutes. Melt butter and mix into breadcrumbs. Sprinkle breadcrumbs on top of casserole and bake till breadcrumbs begin to brown. Sprinkle remaining cheese on top and bake for 5 minutes longer or until cheese is melted. |
|
Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:10-15 minutes |
Personal
Notes: |
Personal
Notes: This recipe is very flexible. Can be made with just squash or just zucchini or both. Does not need breadcrumbs if you wish to skip that step. And can use regular cheese or 2% (and now there is fat free shredded cheddar which can be combined with 2% to reduce the fat content even more). Bon Appetit!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for LINDS’S SQUASH AND ZUCCHINI CASSEROLE is from