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Potatoe And Squash Casserole Recipe

Potatoe and Squash Casserole Recipe
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Cooking Time : 45 minutes
Serving : 8
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Prepare the ingredients before making Potatoe and Squash Casserole in your home. Then, follow these steps below to serve Potatoe and Squash Casserole for your family or friends.

Ingredients: Potatoe and Squash Casserole

  • 2 large Russet Potatoes, sliced 1/4 inch
  • 2 medium Zuchinii, sliced 1/4 inch
  • 1 large Yellow Squash, sliced 1/4 inch
  • 1 small Onion, chopped
  • 1 cup Milk
  • 2 tbsp Cornstarch
  • 1 cup Breadcrumbs
  • 1 tsp Italian Seasoning
  • 1 Salt and Pepper
  • 1/4 cup olive oil
  • 1 1/2 cup Cheese

How to Make Potatoe and Squash Casserole

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Potatoe and Squash Casserole in your home by yourself.

    Step 1
  • Slice the vegetables and potatoes. Place each in their own bowl or plate. Set aside.
  • Step 2
  • *Tip* Slice the potato later, while sauce is simmering, to prevent possible browning.
  • Step 3
  • Chop the onion and place in dry pan. Turn heat to med-low and cook a few minutes. Stir. Add a little bit of water, a tablespoon at a time, to prevent burning. Cook until onion is medium brown. Remove onions from pan and place in a bowl or plate.
  • Step 4
  • Add milk to pan scraping up onion bits left in pan. Heat to boil then simmer.
  • Step 5
  • Create a slurry placing cornstarch in a cup with a tablespoon of water. Stir till cornstarch is dissolved.
  • Step 6
  • Add slurry to milk and stir. Add salt and pepper and a shake or two of italian seasoning and stir. Simmer milk for another 5 min. Add onions to milk and stir. Heat for a few minutes then turn off heat.
  • Step 7
  • Prepare your casserole dish (spray pam, oil or butter it) and start layering.
  • Step 8
  • Preheat oven to 350°
  • Step 9
  • You can layer any way you want. What I did is I started with rows of potatoes overlapping each other till the casserole dish was filled. Topped it with rows or a layer of zucchini and then a layer of yellow squash.
  • Step 10
  • At this step you can put half of the onion-milk mixture over the vegetables and then continue doing another layer of potatoes, zucchini and squash.
  • Step 11
  • Top with the last of the onion-milk mixture. Cover it with foil and bake for 35 min at 350°.
  • Step 12
  • While it's cooking prepare the breadcrumb topping. Put your breadcrumbs and italian seasoning in a bowl, top with oil and stir. If using fresh breadcrumbs, get 2 slices of bread and squish it and roll it in your hands until it forms a ball and throw it in your blender. Blend for a few seconds until you get breadcrumb consistency.
  • Step 13
  • Remove pan from oven, remove foil and sprinkle breadcrumbs over the casserole and then sprinkle your cheese over the breadcrumbs. Add more or less breadcrumbs as needed.
  • Step 14
  • Place. uncovered casserole back in oven and bake for another 15 to 20 minutes.
  • Step 15
  • *Tips* Instead of cornstarch you can make a roux using 2 tbsp flour and 2 tbsp butter. Put this in the pan before the milk. Stirring and cooking the flour till it changes color then add the milk.
  • Step 16
  • You can also use any vegetables you have on hand. This recipe is very versatile.
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