Corn Squash Casserole Recipe

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Corn Squash Casserole Ingredients

2 cup butternut squash -- skin &
1 seeds removed
1 1/2 oz butter -- 1/3 stick
1 medium red bell pepper -- seeded
1 and chopped
1 zucchini -- sliced into
1 rounds
1 about 6 inches long
2 cup sweet corn kernels
2 cup chopped tomatoes -- skinned
1/2 tbsp coriander seed
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp thyme
1/2 tsp dried basil
1 salt and pepper -- to taste
1 1/2 cup grated cheddar cheese

A Recipe for
Corn Squash Casserole

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Try basting or searing beef with stock or broth instead of oil.

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Corn Squash Casserole

Those who forget the pasta are condemned to reheat it.
Author Unknown

Corn Squash Casserole Directions

Saute squash in butter for 3 minutes in a saucepan. Add bell pepper,
zucchini, corn and tomatoes with all seasonings and saute 2 to 3
minutes longer.

Transfer the mix to a deep oiled casserole dish and covere with grated
cheese. Bake at 350 degrees for 25 to 30 minutes.

Makes 3 main dish servings or 6 side dishes.

Recipe By : Annabel Perkins - Vegetarian Food for All

Serves: 3

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Corn Squash Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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