CAST IRON CASSEROL RECIPES

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SUMMER SQUASH CASSEROLE | LODGE CAST IRON



Summer Squash Casserole | Lodge Cast Iron image

Dress up this classic squash casserole with an herb and spice topping.

Provided by Linda King Kellermann

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 19

2 of pounds yellow squash, sliced in ⅛-inch rounds and quartered
1 of small yellow onion, diced finely
2 tablespoons of olive oil
1 of egg, beaten
⅔ cup of heavy cream
4 tablespoons of butter, melted
2 tablespoons of sugar
¾ teaspoon of salt
¼ teaspoon of pepper
½ teaspoon of rosemary, chopped finely
½ teaspoon of thyme
6 of soda crackers
½ teaspoon of thyme
½ teaspoon of rosemary, chopped
¼ teaspoon of paprika
¼ teaspoon of chili powder
¼ teaspoon of crushed red pepper (or more, if you like)
⅛ teaspoon of salt
¼ cup of cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Heat the Baker’s Skillet over medium-high heat for 3-5 minutes. Add olive oil along with diced onion and squash and cook 12-15 minutes, stirring occasionally, until the squash has cooked down and released much of its moisture.
  • Remove the squash mixture to a colander and drain well. Using a wooden spoon, press the squash lightly to remove excess moisture. Wipe the skillet out with a paper towel and grease lightly with cooking spray.
  • Beat together the egg, cream, butter, sugar, salt, pepper, rosemary, and thyme. Add the cooked squash to the egg mixture and stir until combined. Pour the squash mixture into the skillet.
  • Mix the topping ingredients together except for the cheese. You’ll want to crumble the crackers a little, but keep some of the bits intact.  
  • Starting with cheese, layer the top of the casserole with cheese and cracker topping.  
  • Bake for 30-35 minutes until firm. Serve warm.

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