Squash & Tomato Casserole

Oh, Tea-Time, how I love you! This recipe was really easy and great for using fresh summer veggies. Perfect to go alongside a roasted chicken, a piece of steak, or as a side for a totally vegetarian meal.

Recipe inspired by recipe from Tea-Time at the Masters

1 T olive oil
1/2 cup chopped onion
2 cups sliced, cooked squash
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
6 oz shredded cheddar cheese
1 large tomato, diced, then smashed with your hands
1/4 tsp salt
1 T sugar

Preheat oven to 350 degrees. Saute onion in olive oil in medium skillet until tender. Add squash, basil, garlic powder, salt & pepper. Add cheddar cheese and stir until melted. Pour squash mixture into 1 1/2 quart casserole dish. Add tomatoes, salt & pepper to same saute pan and cook until juices start to evaporate. Pour tomato mixture over squash mixture. (Can be refrigerated or frozen at this point.) Bake at 350 degrees for 30 minutes.

Happy Cooking!

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