Thursday, September 13, 2012

Patty Pan Squash Casserole


This recipe was one that just came together in an attempt to use up a bunch of large patty pan squash and tomatoes that I had from our garden. Somehow, we always seem to end up with overgrown squash- both zucchini and patty pan. My husband grew up eating small patty pan squash that were steamed or boiled and then browned butter was put over it. I never tasted this squash until we married and began our own garden. The first couple I picked were small, but ever since then, we often seem to end up with ones that are so big. I tried peeling them in the beginning- ever try peeling such an irregular piece of vegetable? Well, I quickly decided that this was for the birds. Really, you don't need to peel them because the squash is quite firm and needs a longer cooking time. Anyways, I was not very impressed with my first patty pan cooking attempt and decided I preferred it better mixed in with other foods- much like I prefer zucchini and yellow summer squash.

If you  notice from the next picture, I used some pre-made ingredients that I keep on hand to make up something quick when I have not had time to cook ahead. Feel free to substitute your own homemade versions, if desired.

Serves: approximately 4-6
Ingredients:
  • meat of choice- poultry, beef, sausage or lamb (I used sausage)
  • 1 large patty pan squash, washed and sliced through the center and seeds removed, or may use a few smaller ones (may also use zucchini or other summer squash)
  • 1-2 medium onions, chopped
  • 4-5 medium mushrooms, or to taste
  • potatoes- mashed (I used some dried potato flakes made up with garlic seasoning and butter)
  • 1 box of stuffing mix (cornbread or savory herb, if available), prepared according to directions
  • 1 can of condensed cream of mushroom soup- may use own recipe if you prefer, but do not dilute it- you need it thick
  • 1 cup of chopped tomatoes
  • carrots/celery, chopped- optional
  • chopped parsley- 1 Tbsp if fresh or 2 tsp if dry (more or less to taste)
Directions:

1. In a large oven-proof pan, brown the meat and vegetables except the tomatoes, adding some oil if the meat is not releasing enough to keep everything from sticking. Season with salt/pepper or seasoned salt and parsley.  If there is much grease, may remove most of it when finished browning everything.

2. Cover and allow to cook until the squash is fork-tender. Add in the tomatoes and stir in the mushroom soup (undiluted) and allow to cook, covered, for about 3 more minutes or until tomatoes begin to soften.
3. Spread the prepared stuffing over top of the mixture.

4. Place under preheated broiler at 375 or 400 degrees F. for about 5-10 minutes- watching carefully to make sure it does not burn. You just want it to be lightly browned.

5. Serve over prepared mashed potatoes.




Shared with the following:
Recipes For My Boys- Thursday's Treasures Wk 51

3 comments:

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    ReplyDelete
  2. I have just the squash, thanks for a new recipe.

    ReplyDelete

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