Take-out Tuesday Summer Squash Casserole
Need a dish for the next BBQ? Don’t forget that Labor Day is coming up! Is your garden overflowing?
Wait!! Don’t go! I know what you’re thinking, Ho Hum, another squash casserole, you’ve had a recipe for that for years…well, me too! I have several favorite recipes in fact, and I make squash casserole often~ but this one is different~
We got home from our “vacation of surprises” and HHjr was here with his little guys and they were fixing us dinner! I know, right! I really am lucky!! Despite our recent run of rotten luck, you can’t get luckier than a welcome home party of your favorite guys busy preparing your dinner!
HHjr has a beautiful cookbook he bought while on a trip to Blackberry Farm in Tennessee. Not only is this an indulgent luxury inn, it is widely known for it’s cuisine. The farm features master gardeners, food artisans and chefs and they excel in showcasing the freshest ingredients gathered from their lands.
The book was open on the counter to this page
Vegetable casseroles are my ultimate comfort food and I needed some comforting!
When this is cooking the aroma will just about put you into a trance it smells so heavenly! I think it’s the Manchego cheese that makes it taste and smell so divine~
Oh yeah, he cooked ribs too! Tender on the inside and crispy on the outside, slathered with a sweet and spicy sauce, my favorite!
This guy just might be the “rib master”
TIP: To enhance the flavor of bottled barbeque sauce, HHjr suggests thinning the sauce with a few T of apple cider vinegar and a little water. This adds tang. Add a dash of garlic powder too if desired~
Sigh, I think our luck is changing, don’t you?
Here’s the recipe:
SUMMER SQUASH & TOMATO CASSEROLE
Ingredients
- 4 Tbsp {1/2 stick}, unsalted butter
- 1 small Vidalia or other sweet onion finely chopped
- 4 medium yellow summer squash cut into 1/4″ slices
- 1/2 pint yellow cherry tomatoes
- 1/2 cup grated fresh Parmesan cheese
- 1/2 cup grated Manchego cheese~ this is THE SECRET to this dish!
- 1 cup fresh bread crumbs or panko
- 2 large eggs lightly beaten
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Melt butter in a large skillet over medium high heat. Skim off 2 Tablespoons and set aside.
- Add onion and cook until softened but not brown, about 5 minutes.
- Add squash, stir well, cover and cook about 7-8 minutes until soft but not brown.
- Transfer to bowl and let cool for a few minutes.
- Stir in Parmesan cheese, 1/4 cup of the manchego, 1/2 cup of the breadcrumbs.
- Stir in the eggs, salt and pepper and transfer mixture to a buttered 8X8 baking dish.
- Cover and refrigerate at this point if desired.
- In a small bowl, combine the remaining manchego, bread crumbs, and reserved melted butter. Toss with a fork to combine and sprinkle over the top of casserole.
- Bake at 350 degrees for 30 minutes {longer if dish is cold} until top is crisp and golden and a knife inserted in the center comes out clean. Serves 4-6
Thanks for stopping by!
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I’ll be partying over at:
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I will be pinning this one…looks yummy and I would say it is a very good day when someone cooks something this good for you..
Love, Mona
Thanks Mona, so sweet!
I love squash casserole, but my bassett hound has eaten all my squash this year so I haven’t had any to cook 🙁 She eats green tomatoes too! Can you believe that? So next year a fence wil be built about the garden. Love the panko and Manchego cheese!
Wow, that is hilarious! You must live near me, someone has been eating my tomatoes too 🙂
Hi! Thanks for visiting my blog. This looks AMAZING!!! I definitely will be trying this because I LOVE squash! Pinned and now following via Bloglovin’
Thanks Jackie! I love your blog name 🙂
We are having a dinner buffet at a local Indian Casino with Janet. I just shared your blog site Love the 3 of us in hot Indio
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Jenna, I picked up that beautiful cookbook at the Charleston Food & Wine festival this spring. I would LOVE to stay at Blackberry Farm for a long weekend. I haven’t made anything from the cookbook, only drooled over it but clearly I need to! The parm, manchego and panko would definitely make the squash a more enticing to me and those ribs are mouth watering! Lucky you to have the meal to come home to 🙂
Isn’t it a beautiful book?!! Be sure to try the Blackberry Sauce, it’s one of our favorites!
Oh, boy! A new cookbook to investigate and a vegetable casserole. I love vegetables, particularly when served in a manner such as this. This looks divine, and, big fan of Manchego cheese that I am, just happen to have some on hand. Thanks, I’ll be trying this.
Thanks Pattie, We just made a tomato pie with manchego the other night that was pretty swoon worthy too, I’ll be posting the recipe soon!
This sounds delish.
I have never used Manchego Cheese, I will be looking into this. Thank you so much for sharing it on our BBQ Block Party
This looks rather interesting. Certainly worth a try.
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– The Tablescaper