Ohio Summer Squash Casserole



4 servings



3 tbsp. butter
1/3 cup chopped green onion tops
3/4 cup diced celery
3 cups sliced yellow squash
1-1/2 cup halved cherry tomatoes or
2 lg. tomatoes, cut in eighths
1 chopped fresh basil or
1/4 tsp. ground dried basil
1 tsp. salt
Pepper, to taste


Melt butter. Add onions and celery and cook until onion is transparent. Add squash and blend. Pour into a shallow casserole. Cover with a layer of tomatoes. Mix salt, pepper and basil and sprinkle over tomatoes. Cover and bake in pre-heated 300°F oven for 30 minutes.

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