Three Dollar Cafe Squash Casserole
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Serves/Makes: 8
Ready in: 30-60 minutes
- 4 medium yellow squash, sliced 1/4-inch thick
- 2 medium zucchini, sliced 1/4-inch thick
- 1 1/2 cup water
- 1 1/2 cup chopped onion
- 1/2 cup butter
- 2 large eggs, well beaten
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt, or to taste
- 2 teaspoons chicken bouillon granules
- white pepper, to taste
- 1 1/2 cup panko (Japanese bread crumbs) or regular seasoned bread crumbs
- 1 1/2 cup grated Cheddar cheese
- 10 slices American cheese
Preheat the oven to 300 degrees F. Grease a 9x13 baking dish. In a large saucepan over medium heat, combine the squash, zucchini, and water. Bring the water to a boil then reduce the heat to a simmer and let cook for 20 minutes. Drain well. Heat the butter in a skillet over medium heat. Add the onion and cook, stirring frequently, until the onion is tender. In a large bowl, combine the drained squash and cooked onion. Add the beaten egg, sugar, salt, chicken bouillon granules, white pepper, bread crumbs, and cheddar cheese. Stir to combine. Transfer the mixture to the greased baking dish. Top with the slices of American cheese. Place the dish in the oven and bake at 300 degrees F for 15-20 minutes or until the top is lightly browned. Serve hot. Recipe Source: This dish was created in 1980 by chef Lobo Griffin, Three Dollar Cafe, Atlanta
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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