Dana Pierce was so kind to share her mother's Squash Casserole recipe with us.
We have an abundance of have fresh squash from our garden and needed a new way to prepare it to keep it interesting and this recipe definately fit the bill.
3-4 Crookneck Yellow Squash, chopped
1 Green pepper chopped (I used Fajita-Bells since that is what we had ready from our garden)
1 Onion, chopped
1 Large Tomato, chopped
1 egg beaten
1 cup grated mild Cheddar Cheese (I used a combo of cheddar and monteray jack, again because that is what I had on hand)
2 Tablespoons Butter
Preheat oven to 350 degrees.
Wash and chop squash into bite sized pieces.
Chop onion, pepper and tomato.
Melt butter in fry pan and cook pepper and onion until soft.
In the meantime bring a pot of water with a little salt added to a boil.
Add squash and boil until just tender.
(We like ours a little crisp so I boiled it for only about 4-5 minutes).
Drain the squash and set aside.
Add tomatoes to the onion and pepper mixture and cook until most of the liquid evaporates.
Beat one egg in a large bowl.
Add cooked squash and shredded cheese.
Add tomato, onion and pepper mixture.
Gently mix together.
Add salt and pepper to taste (if desired).
Turn into a lightly oiled casserole dish and bake uncovered at 350 for about 30 minutes.
(Our oven runs a little low so I baked ours for 40 mintues).
Remove from oven and serve!