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Potatoe and Squash Casserole
Potatoe and Squash Casserole

Before you jump to Potatoe and Squash Casserole recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to potatoe and squash casserole recipe. To make potatoe and squash casserole you need 11 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Potatoe and Squash Casserole:
  1. You need 2 large Russet Potatoes, sliced 1/4 inch
  2. Provide 2 medium Zuchinii, sliced 1/4 inch
  3. Provide 1 large Yellow Squash, sliced 1/4 inch
  4. Provide 1 small Onion, chopped
  5. Prepare 1 cup Milk
  6. Take 2 tbsp Cornstarch
  7. Use 1 cup Breadcrumbs
  8. Prepare 1 tsp Italian Seasoning
  9. Prepare 1 Salt and Pepper
  10. Use 1/4 cup olive oil
  11. Use 1 1/2 cup Cheese
Steps 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.

Pulse until the ham resembles small crumbles. Potatoes are the backbone behind so many comfort foods. mashed potatoes, french fries, potato chips. These hearty recipes definitely fit the bill, and hands down deserve to be added to your fall casserole rotation. Squash casserole is a classic meat-and-three side dish, binding mild summer squash with a creamy cheddar sauce and topped with a crunchy cracker topping. Here's how to make this easy southern staple a classic in your house.

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