Its common for me to cook a lot on Sunday so I have food already on-hand for me to eat all week for lunch or dinner (and on occasion, breakfast).
You know that I love casseroles. This one is great because its yummy cold, warm, or piping hot. A very loud, peculiar human from the past taught me a version of this recipe, but I think I make it better.
Squasherole
1 medium sized summer squash sliced in 1/8 inch coins
1 tomato, cut in half then, sliced about 1/8 inch (about the size of the squash coins)
1 clove garlic minced
1 scallion, sliced (including the green part)
black pepper, to taste
1/3 cup milk (I used soy)
4 eggs
1 box corn bread mix
1/3 - 1/2 cup shredded sharp cheddar
Preheat the oven to 350 degrees. Coat a 13x9 baking dish with cooking spray.
Arrage the squash and tomato slices in the bottom of the dish. (You can see mine below.)
Evenly distribute the garlic, scallion, and pepper over the squash and tomatoes.
Scramble the eggs and milk in a medium bowl. Add the corn bread mix and combine.
Pour the batter evenly over the arranged squash/ tomato party. You may need to wiggle the pan a little to get the batter in all of the nooks and crannies.
Sprinkle the cheese over the top. Bake for 20 minutes.
Turn the oven up to 400 degrees and bake for 10 more minutes. Enjoy! Yum yum!
I usually let the casserole cool and cut it into 8 pieces. Each piece will go in its own container for easy lunching throughout the week.
The squash/ tomato party
The golden-brown Squasherole deliciousness
xoxo Sam
