Patty Pan Squash Casserole
Miz Helen's Kitchen
Ingredients
3 to 4 Patty Pan Squash, sliced
1 yellow onion, sliced
1 green bell pepper, sliced
2 to 3 tomatoes, sliced
3/4 cup tomato juice
5 tablespoons butter, 4 Tbs. melted
1 cup sharp cheddar, shredded
1/2 teaspoon garlic powder
salt and pepper for each layer to taste
Directions
Butter a 5 quart baking dish with 1 tablespoon of the butter.
Place the sliced squash in the bottom of the buttered baking dish, then salt and pepper.
Layer the onion, bell pepper, and tomatoes in that order one on top of the other.
Salt and pepper after each layer.
Mix 4 tablespoons melted butter with the tomato juice and garlic powder then pour over the tomatoes.
Cover the baking dish and bake at 350 degrees for 35 minutes.
Remove the dish from the oven and sprinkle with the cheddar cheese.
Place the uncovered dish back in the oven and continue to bake for another 10 minutes until the cheese is melted.
Remove from the oven and let cool for 10 minutes before serving.
Enjoy!
Recipe Tip
Your casserole will have as much liquid as the vegetables have, my tomatoes were very ripe and juicy so my dish had some wonderful sauce.