Superfluous Squash Casserole

By: Robin O'Sullivan
Cook 20 Minutes
4 Servings
  • 2 pounds summer squash chopped into 1-inch cubes
  • 2 Tbs olive oil
  • 1 cube veggie bouillon
  • 3/4 cup shredded cheese e.g. mozzarella
  • 2-3 pieces whole grain bread
  • sage to taste
  • dill to taste
  • 1 cup crimini mushrooms chopped
  1. Heat 1 Tbs oil and a hearty dash of sage in a large saucepan.
  2. Mix bouillon with 2 Tbs water and add to pan.
  3. Add chopped squash, more sage, dill, and mushrooms.
  4. Cook, covered or uncovered, until the squash is soft. There should still be some liquid, but it shouldn’t be too watery.
  5. Rip bread slices into 2-inch pieces.
  6. Mix bread in a bowl with shredded cheese and the other Tbs of olive oil.
  7. Put the squash mixture into an 8×8 glass baking dish.
  8. Sprinkle the bread mixture on top.
  9. Bake for 20 minutes in a 350-degree oven, until the bread starts to brown a bit.
  10. Enjoy!!

You can serve this as a vegetarian main dish, or as a side dish.


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