Potatoe and Squash Casserole
Potatoe and Squash Casserole

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, potatoe and squash casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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. Cut up squash and potatoes (into small chunks) and boil in water until tender.

Potatoe and Squash Casserole is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Potatoe and Squash Casserole is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook 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. Prepare 1 large Yellow Squash, sliced 1/4 inch
  4. Prepare 1 small Onion, chopped
  5. Prepare 1 cup Milk
  6. Get 2 tbsp Cornstarch
  7. Make ready 1 cup Breadcrumbs
  8. Take 1 tsp Italian Seasoning
  9. Prepare 1 Salt and Pepper
  10. Make ready 1/4 cup olive oil
  11. Get 1 1/2 cup Cheese

How To Recipe for Roasting Zucchini, Broccoli, and Potatoes for the Best Tasting Vegetables Ever. Place butternut squash, potatoes and onion in foil-lined pan. The squash and the sweet potatoes marry together so well in this dish, and the praline topping is just a perfect accent. My husband is not a veggie eater, though I managed to pull off this recipe without my husband knowing there was a bit of squash in it all!

Instructions 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.

Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Yellow Squash Casserole is a classic Southern side dish. Sliced squash is baked in a cheesy cream sauce and topped with a buttery cracker crumble. Heat canola oil in a large skillet over medium high heat. Add in squash and onion and season with salt.

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