Another fall comfort food which adapts well to a casserole dish is squash. I recently tried making this dish with a mixture of zucchini and yellow squash. It was very tasty and could be adapted to include other herbs and seasonings as desired. Over the years, I have used several recipes to perfect this dish.
This past week, I used chives, basil, thyme, salt and pepper for this dish. I had these herbs growing in my home garden. This side dish could be served with any fish, chicken or beef entrée. It is smooth and creamy. And, is especially tasty for children who may not typically like to eat squash.
to make this recipe:
Preheat the oven to 350 degrees. Precook the two cups of sliced squash on the stove top in a steamer. When the squash is tender, add the following ingredients to combine: 1 egg, 1/2 cup low-fat mayonnaise, 1 1/2 cups of shredded white or yellow cheddar cheese, and herbs to taste.
Place into a ceramic baking dish and top the casserole with 1/2 cup additional shredded cheese and a decoration of chives, thyme or parsley. Bake for 30-40 minutes until browned. Serve while warm. This dish will serve 6-8 guests.