Recently it became necessary to consider “easy to chew – easy to swallow” in addition to low salt for our culinary creations. Our traditional recipes required some modifications to comply with these needs. One perennial favorite, squash casserole, has been under some development. Here is the latest version.
It calls for the ingredients to be finely diced and well precooked.
Ingredients
- 3 to 4 yellow squash, cut into small pieces
- 1 bunch broccoli, washed and cut into small florets and the stems diced small
- 1 medium onion, diced small
- 3 Tbsp butter
- 2 Tbsp olive oil
- 1/2 cup panko crumbs
- about 12 oz of cheese, preferrable Swiss (lowest in salt), grated or diced
- 2 eggs, beaten
- 1 cup sour cream
- 1 cup milk
- 1/2 teaspoon black pepper
- 2 teaspoons ground thyme
Heat oil and butter in frying pan at about medium heat setting, add onions and cook about 10 minutes.
Add squash and continue to cook about 5 minutes, add broccoli and cook another 5 minutes.
Turn off heat.
Add crumbs and cheese mix well.
Beat eggs, add sour cream, milk, and spices, combine well. Add to other ingredients in pan. Mix well.
Pour into casserole dish.
Bake covered (to reduce crust forming) in 350 F oven for about 40 minutes.
