Crookneck Squash Casserole

Crookneck Squash Casserole   
Serves 6 – 8

6 – 8 small tender crookneck, sliced ½ inch thick
2 small zucchini, sliced ½ inch thick, or other green leafy veggie like kale, spinach or chard
(optional) 1 – 2 cups chopped up kale, spinach or Swiss chard
2 Tbsp. butter
1 green pepper, diced
1 Anaheim pepper or other mild hot pepper, diced
1 cup of leek , chopped  (or use a large yellow or red onion)
1 – 4 oz. can mushrooms,  or 1 cup fresh, sliced
Jar of Pimientos, 4 ounces
6 eggs
1 can cream of mushroom or chicken condensed soup
1 big scoop of “Better Than Boullion” Chicken Base (optional but really adds flavour)
½ cup cream or milk
½ cup sour cream
1 tsp. salt
1 tsp. garlic powder
½ tsp. pepper
¼  lb each of Cheddar & Monterey Jack cheese, shredded or diced
½ – 1 cup Parmesan cheese sprinkled over the top, optional.  Adds flavour.
Olive oil for coating casserole dish

In a frying pan sauté together the leek , peppers & mushrooms in butter until soft.  Don’t burn.

In a large pot steam the crookneck and zucchini in a little water for about 10 minutes to reduce water content in squashes.  Drain as much of the liquid as possible.

In a large bowl mix eggs with cream first and then add all the other ingredients.  Add the squashes last and gently stir together.

Grease a large 9 x 13 inch casserole dish with olive oil and pour mixture into dish making sure that ingredients are evenly dispersed.  Sprinkle with parmesan.

Bake at 375° degrees for about 1 hour, or until firm and golden brown on top.  Let stand a while before serving.

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