Yellow Squash and Tomato Casserole

A perfect side dish for the produce from our summer garden.

Yellow Squash and Tomato Casserole

(Adapted from Tomato Zucchini Casserole at allrecipes.com)

Ingredients:

1 cup grated cheddar cheese

1 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cloves garlic, minced

salt and pepper to taste

3 medium yellow squash, sliced thinly

8 medium sized tomatoes, sliced 

2 tablespoons butter

1 large or 2 small vidalia onions, chopped

Directions:

1. Preheat oven to 375 degrees.  Melt 1 tablespoon of butter in a 9 x 13 inch pan.

2. In bowl, mix cheddar cheese, parmesan cheese, dried oregano, dried basil, minced garlic and salt and pepper.

3. Arrange half of the squash slices at the bottom of the pan.  Sprinkle 1/4 of cheese mixture on top.  Arrange half of the tomatoes, and top with another 1/4 of cheese mixture.  Repeat layers.

4. Melt 1 tablespoon of butter in skillet over medium heat.  Stir in chopped onion, and cook until soft and translucent.  Sprinkle on top of casserole.

5.  Cover loosely with foil and bake in preheated oven for 25 minutes.  Remove foil and bake until vegetables are tender, about 20 minutes.

Before adding the onions.

Right before serving.