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Squash Casserole

From Auburn Locally Grown

<p>I have been making this recipe for years! You can use any squash, mix and match &#8211; be adventurous! You can mix up the squash, onions and carrots and dry ingredients ahead of time. Double the batch and put one in the freezer if you like!</p>
Source: The Side Tracked Sisters Get Caught up in the Kitchen (Entered by Charlie Adams)
Serves: 6

4 diced squash
1 medium yellow onion, diced
1 grated carrot (optional)
1 tsp salt
1 tsp pepper
1 tsp oregano or tarragon
3 each eggs
1/2 sunflower oil
1 Biscuit mix (or see ingredients)
1/2 grated cheese

Step by Step Instructions
  1. Prepare vegetables. Place in bowl. Stir in salt, pepper, herbs and half of the cheese.
  2. Stir in Biscuit mix or make your own. 1 cup flour, 1/4 cup corn meal, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 1/2 tsp. Baking Powder. Mix together well before stirring into vegetables.
  3. Turn out mixture into a 2 quart casserole dish.
  4. Beat 3 eggs until light. Whisk in oil.
  5. Pour over zucchini mixture.
  6. Top with remainder of the cheese.
  7. Bake uncovered at 350 degrees F. for 40 minutes or vegetables fork tender.