Squash Casserole | Cooking Sessions with Tamar & Ms. E

Instructions

Ingredients:

• 4 zucchinis sliced
• 4 squashes sliced
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 tbs Olive oil
• 1/2 cup Vegetable oil
• Salt to taste
• Pepper to taste
• 1 tbsp Garlic powder
• 1bs Onion powder
• 1 cup cheddar cheese (use more if you prefer)
• 1/2 cup sour cream
• 1/4 cup mayo
• 1/2 tbs corn starch
• 1/2 cup of cheddar cheese for topping

Ingredients for Cracker Crumble Topping:

• 1 stick of melted unsalted butter
• 1 sleeve of buttery crackers (mashed and crumbled)
• 1 cup Grated parmesan cheese
• 1/2 tsp cayenne pepper

Method for Squash Casserole:

1. Preheat oven to 350Åã. Place a large, deep skillet on medium-high heat with olive oil.
2. Next, add the vegetable stock, followed by the vegetables (onions, Peppers, squash, and zucchini). Allow them to cook on low. Season with salt. Add the pepper (to taste), garlic powder, and onion powder; gently mix, then allow the vegetables to steam for approximately 10 minutes, just to slightly soften them.
3. Drain the excess liquid from the vegetables, then add the cheddar cheese, sour cream, and mayonnaise, and mix well. Add cornstarch just to thicken, then continue folding the vegetables until everything is evenly coated.
4. Using a 13 x 19 baking dish, layer the vegetables into a baking dish. Add more cheese to the top and set aside. Before topping with cracker crumbles.

Method for Cracker Crumble Topping:

1. Using a large bowl, add the crumbled crackers and melted butter, then mix well.
2. Next, add the grated Parmesan cheese and continue to mix. (Add a little more butter if needed.
3. Next, add a pinch of cayenne pepper and mix well.
4. Sprinkle the topping over the entire dish of zucchini and squash.
5. Bake at 350 degrees for 30 minutes until cheese is melted and serve.