Garden Autumn Casserole

[rabidsamfan.livejournal.com]

Take squash, zucchini, tomatoes, onion, garlic, mushrooms, or whatever else you think might suit, (leaving out what you don't like of course) and chop 'em up into chunks or slices, not too thin, but not thicker than your little finger, unless you've got plenty of time to bake it.

Mix them up in a casserole dish with a little olive oil or butter and some fresh basil. Dust the top with a mixture of parmesan cheese, or another grated cheese and breadcrumbs and perhaps a little salt and pepper.

Bake at 375F (190C) for about 45 minutes -- you can start checking after a half an hour if you like the squash crispy.

Serve hot. Just beware of the tomatoes!

This is one of those rare casseroles which is better the first time out of the oven than it is reheated (although it's not too bad reheated -- just mushier). Very yummy.

Garden Autumn Casserole

[rabidsamfan.livejournal.com]

Take squash, zucchini, tomatoes, onion, garlic, mushrooms, or whatever else you think might suit, (leaving out what you don't like of course) and chop 'em up into chunks or slices, not too thin, but not thicker than your little finger, unless you've got plenty of time to bake it.

Mix them up in a casserole dish with a little olive oil or butter and some fresh basil. Dust the top with a mixture of parmesan cheese, or another grated cheese and breadcrumbs and perhaps a little salt and pepper.

Bake at 375F (190C) for about 45 minutes -- you can start checking after a half an hour if you like the squash crispy.

Serve hot. Just beware of the tomatoes!

This is one of those rare casseroles which is better the first time out of the oven than it is reheated (although it's not too bad reheated -- just mushier). Very yummy.