Recipes from local caterer

- Posted on Aug 14, 2013 - 01:18 PM

Squash Casserole

2 lbs. summer squash, thinly sliced

1 green pepper, thinly sliced

1 med. onion, thinly sliced

3 ears of corn, kernels cut off

3-4 lg. tomatoes, sliced

4 Tbs. unsalted butter, cut into pats

Salt and pepper

2 c. shredded sharp cheddar cheese ( I use Cabot Seriously Sharp)

In a large casserole dish or Dutch oven, layer in this order: squash, pepper, onion, corn, tomato. Sprinkle salt and pepper over top. Scatter butter pats over top. Bake covered in 325°F. oven for 45 minutes. Remove cover, sprinkle cheese over top of vegetables and return to oven uncovered for 15 minutes until cheese is melted and bubbling.