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: