Friday, August 22, 2008
new potato and summer squash casserole
This is a fantastic casserole that I have made a few times now. Its a recipe I made up myself to use the abundant items in my refrigerator. I could eat it every night!
Freshly dug potatoes, any variety, washed and sliced thin (about 1/8 inch)
Summer squash, I like to use mostly yellow varieties, sliced about 1/4-1/2 inch
Layer into a baking dish:
salt and pepper
repeat layers until all vegetables are used (or dish is full...)
Grated mild melting cheese about 1/2 cup (gouda, jack or mozzarella)
Fresh bread crumbs (a good thick layer)
Grated parmigiana cheese
Salt and pepper
Milk (I use skim). Pour this into the side of the casserole dish until it reaches half way up the side.
At 375 until its done. About 30 minutes. You can microwave it a bit first to speed up the cooking.