Squash and Leek Casserole

Course: Side Dish
Keyword: parsley
Author: Reni Erskine

Ingredients

  • 2 c various squashes roughly cut
  • c leeks, sliced very thinly
  • c parsley, chopped finely or combination of your favorites
  • ⅓-½ c Parmigiano Reggiano cheese, grated
  • 1 large egg
  • salt & pepper to taste

Instructions

  • Steam squash very lightly and drain well.
    Combine with all the above ingredients.
    Place into a greased casserole dish and top with a little more cheese.
    Bake at 350 degrees for about 35 minutes or until done.
  • This recipe allows for many variations. You could use more squash or add your favorite spices. Instead of leeks, you can use a sweet onion which you would also lightly steamed. Fried onions would make a lovely topping.

Notes

Memphis Herb Society
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