Sunday, October 26, 2008

Squash and Panko Casserole

Squash and Panko Casserole

4 medium-sized yellow squash, cut into 1/4'' half moons
1 cup chopped onion
1 tsp salt, pepper to taste
1 tsp garlic salt

1/2 medium carrot, grated
1 1/2 cup panko bread crumbs
1/2 cup milk
1 cup cheddar cheese, grated
4 Tbsp butter, melted

1) Simmer squash, onion, salt and pepper, over medium heat, about 15 minutes or until squash are soft.
2) Stir in 3/4 cup breadcrumbs, 1/2 cup cheese, milk, and grated carrot. Transfer to an oiled baking dish.
3) Top with remaining breadcrumbs and cheese, and drizzle with melted butter.
4) Bake at 350 F in a preheated oven, uncovered, for 30 minutes.

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