Potatoe and Squash Casserole
Potatoe and Squash Casserole

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potatoe and squash casserole. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Potatoe and Squash Casserole is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Potatoe and Squash Casserole is something which I’ve loved my entire life.

This is a perfect vegetarian meal for the fall! Cut up squash and potatoes (into small chunks) and boil in water until tender. Mix onion, sour crean, cheese, salt and pepper together.

To get started with this particular recipe, we must prepare a few ingredients. You can have potatoe and squash casserole using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Potatoe and Squash Casserole:
  1. Make ready 2 large Russet Potatoes, sliced 1/4 inch
  2. Get 2 medium Zuchinii, sliced 1/4 inch
  3. Take 1 large Yellow Squash, sliced 1/4 inch
  4. Prepare 1 small Onion, chopped
  5. Take 1 cup Milk
  6. Prepare 2 tbsp Cornstarch
  7. Take 1 cup Breadcrumbs
  8. Prepare 1 tsp Italian Seasoning
  9. Prepare 1 Salt and Pepper
  10. Get 1/4 cup olive oil
  11. Prepare 1 1/2 cup Cheese

Place in layers with chopped onion and cheese. Add the potatoes and butternut squash into the casserole dish. Season potatoes and butternut squash with sea salt, and freshly cracked black peppercorns, and toss ingredients together. In a food processor add ham and fresh parsley.

Steps to make Potatoe and Squash Casserole:
  1. Slice the vegetables and potatoes. Place each in their own bowl or plate. Set aside.
  2. Tip Slice the potato later, while sauce is simmering, to prevent possible browning.
  3. Chop the onion and place in dry pan. Turn heat to med-low and cook a few minutes. Stir. Add a little bit of water, a tablespoon at a time, to prevent burning. Cook until onion is medium brown. Remove onions from pan and place in a bowl or plate.
  4. Add milk to pan scraping up onion bits left in pan. Heat to boil then simmer.
  5. Create a slurry placing cornstarch in a cup with a tablespoon of water. Stir till cornstarch is dissolved.
  6. Add slurry to milk and stir. Add salt and pepper and a shake or two of italian seasoning and stir. Simmer milk for another 5 min. Add onions to milk and stir. Heat for a few minutes then turn off heat.
  7. Prepare your casserole dish (spray pam, oil or butter it) and start layering.
  8. Preheat oven to 350°
  9. You can layer any way you want. What I did is I started with rows of potatoes overlapping each other till the casserole dish was filled. Topped it with rows or a layer of zucchini and then a layer of yellow squash.
  10. At this step you can put half of the onion-milk mixture over the vegetables and then continue doing another layer of potatoes, zucchini and squash.
  11. Top with the last of the onion-milk mixture. Cover it with foil and bake for 35 min at 350°.
  12. While it's cooking prepare the breadcrumb topping. Put your breadcrumbs and italian seasoning in a bowl, top with oil and stir. If using fresh breadcrumbs, get 2 slices of bread and squish it and roll it in your hands until it forms a ball and throw it in your blender. Blend for a few seconds until you get breadcrumb consistency.
  13. Remove pan from oven, remove foil and sprinkle breadcrumbs over the casserole and then sprinkle your cheese over the breadcrumbs. Add more or less breadcrumbs as needed.
  14. Place. uncovered casserole back in oven and bake for another 15 to 20 minutes.
  15. Tips Instead of cornstarch you can make a roux using 2 tbsp flour and 2 tbsp butter. Put this in the pan before the milk. Stirring and cooking the flour till it changes color then add the milk.
  16. You can also use any vegetables you have on hand. This recipe is very versatile.

Pulse until the ham resembles small crumbles. I sliced up the squash and potatoes on my mandoline, just as Elizabeth advises, and jumbled them higgledy-piggledy in a casserole dish. When baked, they were tender and soft, but they still tasted vibrant and fresh — unlike vegetables in gratins that are swimming in cheese and cream. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers. It can stand on its own as a vegetarian main dish, but also pairs well with just about any protein (fried chicken is a traditional partner).

So that is going to wrap this up for this exceptional food potatoe and squash casserole recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!