Squash Casserole
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| We used Zucchini in this recipe for our Farm Lunch. |
In preparation for the inevitable Summer Squash Overload we are featuring one of our favorite ways to enjoy this great veggie. This tasty dish includes Cabbage and Kale for a fresh twist on a classic Southern dish. We prepared it for our Farm Lunch this week with Sweet Potatoes and Cornbread, yum yum! Try this one for your next potluck or take leftovers for lunch and make everyone jealous.
1. Wash, trim and chop Summer Squash or Zucchini into bite-sized chunks. For a 9" square baking dish we used 2 cups of prepared Squash.
2. Wash, trim and grate 1 cup Green Cabbage and 1/2 of a Vidalia Onion.
3. Wash, trim and chop 1 cup of Kale. In a large bowl mix veggies together. The grated Cabbage and Onions will sort of "melt" into the background of this dish.
4. In another small bowl mix together 4 Tablespoons melted Butter, 1/2 cup room temperature Cream or Milk, salt & pepper and 1 Tablespoon Corn Starch.
5. Pour liquid mixture over veggies and stir well to combine.
6. Place in baking dish and cover. Bake at 350 degrees for 45 minutes. Remove cover, top with 1/2 to 1 cup of grated Cheese, bake uncovered for another 20-30 minutes or until browned and bubbly.
You can reduce baking time by sauteing the veggies first but this method is easier and works really well!
This Saturday is the Peach and Blueberry celebration and Chef Hugh Aheson in the Pop Up Chef Tent!