All-purpose Casserole


Butter, oil or cooking spray for the casserole dish 2 pounds young tender summer squash, shredded (Willis used a combination of zucchini and crookneck) 1 tomato, seeded and chopped 1 ear corn, kernels removed 1 teaspoon freshly chopped oregano 1/2 teaspoon ground cumin, or to taste 4 ounces grated sharp cheddar cheese 20 saltines, coarsely crushed 1/2 cup milk 3 large eggs Coarse salt and freshly ground black pepper


Preheat Oven To 350 Degrees. Butter, Oil Or Spray A Medium Casserole Dish. Set Aside. Place The Shredded Squash In A Microwavable Container. Cook On High Heat Until Tender, About 5 Minutes Depending On The Strength Of Your Microwave. Drain Well To Remove

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