Kid-Friendly Squash & Cheddar Casserole
Thanks to Illinois Benedictine University Dietetic Intern Traci Beierwaltes for sharing this recipe. Traci says: “Kids will love this...because of its cheesy taste and texture…[which] masks the vegetables and makes [them] less obvious. I have fed this...to kids several times and they always go back for more!”
2 pounds zucchini or any combination of summer squash, sliced (about 6 cups)
Salt and pepper
1 cup sour cream
2 eggs, divided
2 tablespoons flour
1 1/2 cups cheddar cheese, shredded
6 slices bacon, cooked until crisp, drained, crumbled
1/2 cup bread crumbs
1 tablespoons melted butter
Cook squash in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper.
In a medium bowl, slightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into sour cream mixture.
In a baking dish, about 12 x 7- inches, layer half of the squash, half the sour cream mixture and half the cheese; sprinkle with all of the crumbled bacon. Repeat layers of squash, sour cream mixture and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered at 350 degrees F. for 20 to 25 minutes.
Serves 6 to 8.
From southernfoodabout.com, courtesy Diana Rattray.