Dee's Cornbread Squash Cassarole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great way to use squash garden overruns! Use Feta cheese if you like the sharp & sour. Use grated Mozzarella if you prefer a sweeter taste. The packaged white Italian mix grated cheeses are good too; experiment with the cheeses but be sure you're using cheeses meant for baking. Ingredients:
1 (8 ounce) box jiffy cornbread mix |
1/2 cup butter (1 stick) |
5 eggs |
1/2 cup milk |
1 cup cottage cheese |
1 cup feta or 1 cup mozzarella cheese |
3 squash |
Directions:
1. Preheat oven to 400 degrees.
2. Spray three 8x8 metal baking pans with non-stick cooking spray.
3. Soften the butter so you can mix it.
4. Grate or shred the raw squash.
5. Combine all ingredients in a large bowl.
6. Spread into the three 8x8 pans and bake for 30 minutes. Check for doneness with a toothpick. Sprinkle a little extra cheese on top and put back in the oven to brown. The casserole won't rise much; it's a dense yummy thing.
7. Let sit after baking for about 2 minutes, cut into 2 inch squares and serve.
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