Friday, May 23, 2014

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.

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. 

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!

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