This was a laid back weekend. My brother and his kids came in town. And my sister came home from school for the weekend. It was so much fun to hang out with family and eat good food. My dad did his famous ribs and chicken for us, and we drank and played with weapons...
My brother being a goof ball with his pellet guns. Oh, there was a blow gun too. We're redneck.
Then we had friends over tonight and I made this squash and zucchini casserole courtesy of my lovely Natalie. Here is the recipe....it's amazing!
Ingredients:
about 4 1/2 cups zuchini (diced)
about 4 1/2 cups yellow squash (diced)
1 1/2 cup yellow onion (chopped)
1 1/2 sticks of butter
one pan of prepared corn bread
8 oz. cheddar cheese (i usually use more, though)
chicken broth
1 tspn minced garlic
1 tspn salt
1/2 tspn ground pepper
1/2 tspn thyme
1 tablespoon chopped parsley
-preheat oven to 350 degrees
-Place zuchini and squash in a large saucepan and add just enough broth to cover
-Cook on medium heat until tender, and remove from heat. Drain, but RESERVE one cup of the water for later
-On medium temp, heat all butter in large saucepan and saute onions until they turn clear
-add salt, pepper, thyme, and parsley. stir.
-Add drained squash and cheese and stir.
-Crumble the cornbread into the mixture, add the reserved cup of broth and mix well.
-put it all in a casserole dish a 13x11 pan that has been sprayed with non stick spray
-cover casserole and place in oven for about 40 minutes
remove cover and bake for about another 20 minutes (i usually sprinkle a little more cheese on top before putting it back in without the cover)
about 4 1/2 cups zuchini (diced)
about 4 1/2 cups yellow squash (diced)
1 1/2 cup yellow onion (chopped)
1 1/2 sticks of butter
one pan of prepared corn bread
8 oz. cheddar cheese (i usually use more, though)
chicken broth
1 tspn minced garlic
1 tspn salt
1/2 tspn ground pepper
1/2 tspn thyme
1 tablespoon chopped parsley
-preheat oven to 350 degrees
-Place zuchini and squash in a large saucepan and add just enough broth to cover
-Cook on medium heat until tender, and remove from heat. Drain, but RESERVE one cup of the water for later
-On medium temp, heat all butter in large saucepan and saute onions until they turn clear
-add salt, pepper, thyme, and parsley. stir.
-Add drained squash and cheese and stir.
-Crumble the cornbread into the mixture, add the reserved cup of broth and mix well.
-put it all in a casserole dish a 13x11 pan that has been sprayed with non stick spray
-cover casserole and place in oven for about 40 minutes
remove cover and bake for about another 20 minutes (i usually sprinkle a little more cheese on top before putting it back in without the cover)
1 comment:
This recipe sounds yummy! Can't wait to try it.
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