The Porterhouse steaks were still on sale at Fresh Market for $7.99/lb. We decided a second carnivore night fit out budget. Last time I made the aBatteredOldSuitcase-wide famous garlic cheese roasted red potatoes with garlic tomato/green-been veg. I needed another hook to trick, er no, convince, yeah that’s the ticket, another dish for Fran to eat veggies twice this week. Tonight I made the post titled Tomato Squash Casserole.
Here is how I made this:
For the two of use, I used:
- One small yellow squash, (I wanted acorn squash but apparently it is not in season here now) steamed for about 10 min or until soft enough to mash.
- I like to reduce the plum tomatoes by cooking them down in a small skillet and making them a bit thicker.
- Mix one egg, a couple of table spoons of heavy cream but not so much that it overwhelms the egg and other ingredients.
- 3 or 4 scallions from the end to just into the green stem, cut small. If you like onions, use more
- Some diced green bell pepper. I like bell peppers so I used about ¼ of one.
- I wanted to use stuffing but we didn’t have any, so I made some toast and cut it into small pieces, about 1/2” square.
- 1/8 to ¼ cut grated Parmesan cheese
- Salt and pepper to taste
- Mix the egg, cream, squashed squash, peeled and reduced tomatoes, scallions, green pepper, toast cubes and Parmesan cheese in a small bowl. Transfer the mixture into a greased or sprayed casserole dish. (I used one of my new au gratin dishes)
- Sprinkle with rosemary
- Cover the dish with thin sliced tomatoes
- Sprinkle with 2-3 table spoons of Feta cheese
- Bake for 45 min at 350 F or until slightly browned.
- We ended up with enough for 3, but better a little to much that still wanting.
This was paired with the still on sale Porterhouse steak ($7.99/lb. at Fresh Market) and a Black Ale bottled Sept 5, 2011 with an approx. 4% ABV.