Squash Casserole

Squash Casserole - Fresh On The Menu Recipe

4-6 servings

  • 2 Yellow squash-blanch and cooled
  • 2 zucchini-blanched and cooled
  • 1 palmetto sweet onion-julienne
  • 3 eggs-well beaten with heavy cream
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tsp red pepper flakes
  • 1 tsp parsley flakes
  • 1 tbsp ranch seasoning
  • Salt and pepper to taste/ small batch cornbread



Mix all ingredients together reserving   ½ of cheddar cheese. Bake at 325 for approximately 45 minutes or until firm. Top with remaining cheese and corn bread, bake until corn bread is browned and serve.

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