Yellow Squash and Zucchini Casserole

Note by Phyllis Brown:  This is a great way to use your excess squash and zucchini!  If you prefer a vegetarian casserole just leave out the country ham.  Has anyone tried to slice and freeze either vegetable?  I have shredded zucchini and frozen it for zucchini bread and that turns out well.

Yellow Squash and Zucchini Casserole

  • 1/4 pound sharp cheddar cheese, shredded
  • 1/4 pound mozzarella cheese, shredded
  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced
  • salt
  • pepper
  • 1/4 stick butter
  • 2 thin slices of country ham
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 1 handful breadcrumbs

Mix the two shredded cheeses in a bowl.  In a 9 x 13 casserole dish make three layers of squash and zucchini, a little salt and pepper, dots of butter, torn bits of country ham and cheese.  Whisk the milk and cornstarch together and pour over casserole.  Cover wish aluminum foil.  Bake at 425 degrees for 30 minutes, or until squash and zucchini are somewhat tender.  Remove foil, spread breadcrumbs on top and cook an additional 15 to 20 minutes.  Enjoy!

Check out yesterday’s post for the baked tomatoes.


12 responses to “Yellow Squash and Zucchini Casserole

  1. Nice photos, delicious looking food, I’m going cook this dish.

  2. Wonderful timing. I have some squash to use up and this sounds perfect. Thank you. We’re still enjoying having the baked peppers 🙂

  3. I finally decided to write a comment on your blog. I just wanted to say good job. I really enjoy reading your posts.

  4. This looks and sounds delicious. I’m definitely going to try it. Thanks for sharing the recipe.

  5. Looks wonderful, love the addition of ham. And no mayo! You’d be surprised how many people we know who use it in similar dishes.

  6. Jacob took one look at this picture and was like ‘you HAVE to make that!’

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