Bob's Squash Casserole
Bob's own recipe. Different from Bob's Squash: this one uses cream of celery soup, cream, mushrooms and mozzarella.
Ingredients
- 1 Onion, medium, thinly sliced
- 1 tbsp Olive oil, plus more for sprinkling
- 3 clove Garlic, minced
- 3 Zucchini, 2 to 3 depending on size, sliced in coins
- 3 Yellow squash, 2 to 3 depending on size, sliced in coins
- Adobo seasoning, red cap, or garlic powder, salt, pepper and oregano or basil
- 1 can Cream of celery soup
- 1 can Heavy cream, 1 soup can
- 1 Egg, beaten
- 1/2 tsp Thyme, leaves
- 1/2 tsp Basil
- 3/4 cup Parmesan, shredded
- 8 oz Mushroom, sliced Baby Bella or button
- Black pepper, freshly ground
- Mozzarella, shredded
- Panko, or crushed Ritz crackers
- Butter, or Smart Balance
Directions
- Sweat the onion in a tablespoon of olive oil, adding the garlic, until soft but not quite browned.
- Lightly dust the squash coins with Adobo and microwave 1 1/2 minutes to soften but not cook.
- In a bowl mix the soup, cream, egg, thyme, basil and Parmesan, then fold in the mushrooms, onions and squash.
- Pour into a buttered baking dish, pushing into the corners. Dust with black pepper, top with mozzarella and then panko or Ritz crumbs. Sprinkle lightly with olive oil and dot with butter.
- Bake in a 350 oven 45 minutes, then let rest.