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
- 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.