Squash Casserole
I got this recipe off the internet and made some changes to it. It turned out really good!
I got this recipe off the internet and made some changes to it. It turned out really good!
- Carbohydrate 7.01454328571429 g
- Cholesterol 46.4185 mg
- Fat 18.6006434285714 g
- Fiber 1.35326573250634 g
- Protein 4.41218957142857 g
- Saturated Fat 10.2575277142857 g
- Serving Size 1 1 Serving (130g)
- Sodium 432.03255 mg
- Sugar 5.66127755320794 g
- Trans Fat 1.39743368571429 g
- Calories 208 calories
Step-by-step
- Cook squash in water, stirring frequently, until they are completely broken down.
- Drain and set aside.
- Saute onions and bell peppers in melted butter, until the vegetables are tender. Add the squash and mix thoroughly.
- Stir in the next three ingredients,and cook 5 more minutes.
- Stir in the pimentos and the olives.
- Transfer squash mixture to baking dish, place in oven, and bake 30 minutes.
Failing to press out excess moisture from the squash before cooking leaves casseroles watery and ruins the structure. Yellow squash and zucchini release significant liquid as they break down, which requires thorough draining in a colander for at least ten minutes after boiling. Standard baking dishes like a nine-by-thirteen-inch glass pan work well for this quantity, though a heavy cast-iron skillet can substitute if you prefer crispier edges along the bottom crust. Leftover portions maintain quality when stored in an airtight container in the refrigerator for up to three days. Reheating these portions requires a moderate oven set to three hundred fifty degrees Fahrenheit for twenty minutes rather than microwave heating, which makes the stuffing topping soggy instead of crisp. Incorporating heavy cream and cheddar cheese adds richness that holds up remarkably well through a second round of baking. Stirring sliced olives and pimentos directly into the warm vegetable base distributes their salinity evenly throughout the dish.
