Fresh Squash Casserole Recipe
Ingredients
| Yellow summer squash | 1 Pound, unpeeled | |
| Onion | 1 Medium, chopped | |
| Sprouted lentils | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Cottage cheese | 1/2 Cup (16 tbs), creamed | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
| Cheddar Cheese | 1/3 Cup (16 tbs), grated | |
| Chives | 2 Tablespoon, chopped |
Directions
Preheat oven to 350°.
Grate squash on large holes of grater.
Sprinkle with 2 tsp.salt and let stand 30 minutes.
Squeeze dry.
Butter a 1 1/2 qt.baking dish.
Mix together squash, onion and lentils and put into dish.
Beat together eggs, sour cream, cottage cheese, salt and pepper.
Pour over squash.
Sprinkle cheese and chives over top.
Bake for 30 minutes until set and lightly browned.
Grate squash on large holes of grater.
Sprinkle with 2 tsp.salt and let stand 30 minutes.
Squeeze dry.
Butter a 1 1/2 qt.baking dish.
Mix together squash, onion and lentils and put into dish.
Beat together eggs, sour cream, cottage cheese, salt and pepper.
Pour over squash.
Sprinkle cheese and chives over top.
Bake for 30 minutes until set and lightly browned.
Chef
