Yellow Squash Casserole

Cooking frozen yellow squash in your microwave will save some time if you are in a super hurry. You will need two 12-ounce bags.

Makes 8 servings

• 4 cups diced yellow squash
• 2 tablespoons butter
• 6 large eggs, beaten
• ½ cup heavy cream
• ¼ cup Stovetop Chicken Stock or store-bought broth
• 4 tablespoons cream cheese, softened
• 1 tablespoon minced onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried Italian seasoning (see Note below)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup shredded cheddar cheese

Preheat the oven to 350°F. Have a large baking dish ready.

Fill a 4-quart Dutch oven with water and bring to a boil over high heat. Add the squash and cook until tender, about 5 minutes. Drain the squash and return to the pot. Add the butter and mash the squash completely.

Add the eggs, cream, stock, cream cheese, onion, parsley, Italian seasoning, garlic, salt, and pepper to the mashed squash. Pour the squash mixture into the baking dish and sprinkle with the cheddar. Bake for about 35 minutes, until the top is golden brown.

Note: If you don’t have Italian seasoning, you can make your own by combining equal amounts of dried basil, marjoram, oregano, rosemary, and thyme.

Nutritional Info (per serving)

Calories 216, fat 16.4 g, protein 8.3 g, carbs 10.5 g, fiber 1.8g