Saturday, August 22, 2009

Rich Slow Cooked Squash Casserole

It's that time of year folks! The squash and zucchini are on and I have been experiementing with some new ways to serve them up. This was a pretty good one (had to add a bit of diced ham to make it a "meal"). It had a tasty flavor, but it was a bit runny. I'm still looking for the perfect recipe for squash- I would love suggestions! Doug and I decided it would be really yummy served over rice.

Rich Slow Cooked Squash Casserole
1 cup grated Gruyere cheese (a bit more expensive, but adds a yummy flavor)
1 cup ricotta cheese
1/2 cup plain bread crumbs
1 T cornstarch
1-1/4 tsp. dried basil
1-1/2 tsp. dried thyme
3/4 tsp each salt and pepper
1 T olive oil
1 package (8 oz.) sliced mushrooms
1 large onion, chopped
3 large summer squash, sliced 1/4 inch thick
2 large zucchini, sliced 1/4 inch thick

1. Stir together cheeses, bread crumbs, cornstarch, basil, thyme, salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onions; cover and cook 6 minutes, stirring occasionally.
3. Coat slow cooker with cooking spray. Layer 1/3 of the squash in bottom. Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixtures on top. Layer with another 1/3 of squash, the rest of mushrooms and another 2/3 cup of ricotta mixture. Place remaining squash and ricotta mixture on top.
4. Cover; cook for 2 hours on HIGH or 4 hours on LOW. Serve immediately.
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