1 cup heavy whipping cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, beaten, 1/2 cup finely sliced yellow onions, 2 garlic clove, minced, 2 cups sliced yellow squash, 2 cups sliced zucchini,  1 (10 oz.) can diced tomatoes and chilies, 1 cup Italian bread crumbs, 1/2 cup butter, melted, 1 1/2 cups shredded Mexican blend cheese.

Preheat oven to 350 degrees. Get out a large pot, add the squash, cover the squash with chicken broth. Bring to a rapid boil, reduce to a simmer and cook for 5-7 minutes.  In a large bowl, add the cream, egg, salt, pepper, tomatoes and chilies, mix well.  Butter a casserole dish, add the squash and onions to the dish, pour the cream mixture over the squash, stir together.  Bake for about 20-minutes.  Remove from the oven, pour on the butter, evenly sprinkle the bread crumbs and cheese on top.  Return to the oven and bake for another 15-minutes or until the cheese is melted and bubbly.

Please let me know if you like the recipes I am posting.  Are you going to cook these recipes? Tell me, tell your friends that is the only way I will know if I am posting the recipes you want.  Give me a call at 702-752-1314. 

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.