Squash Casserole

 

We kicked off Memorial Day weekend with this tasty casserole, based on a recipe from the new Food Network Magazine.

Squash Casserole
(Serves 4)

2 small Yellow Squash
Peel and shred.

Sauce
2 cloves Garlic, minced
1 Green Onion, diced
4 Cremini Mushrooms, sliced
2 Sweet Peppers, diced
1 Sweet Italian Turkey Sausage
6 Green Organic Leaves, minced
1 cup No Added Salt Tomatoes, canned
1 tsp. Olive Oil
In skillet, sauté garlic, onion and pepper. Add turkey sausage, crumble and brown.  Add mushrooms, tomatoes and snipped greens.  Heat until much of the liquid evaporates and thickens. 

Cheese
3/4 cup Part-Skim Ricotta
1/4 cup Hard Cheeses, shredded
1/2 tsp. Mrs. Dash
Mix together in a bowl.

Corn Tortillas
Quarter 2 1/2 tortillas.

Spray casserole dish with Pam. 
Layer 1:  Line the baking dish bottom with tortillas.
Layer 2:  1/2 the Shredded Squash
Layer 3:  1/2 the Sauce
Layer 4:  1/2 the Cheese
Repeat layers.

Cover with foil.  Bake at 375 degrees 30 minutes.  Broil for 2 minutes.
Garnish with pepper rings and grape tomatoes, halved.





My first peony and red, white and blue décor completed the perfect meal!