Mick’S Squash Casserole

• 2-3 Medium Zucchini
• 2-3 Yellow Squash
• 6 Green onion or 1/2 sweet onion
• Liquid from one can chicken noodle soup, discard noodles
• 6-8 oz heavy cream
• 8 slices whole wheat bread, toasted and diced
• 1 stick butter
• 12 oz shredded cheese any but Italian is best mixed with
• 4-6 oz shredded Parmigiano Regiano
• 2 tablespoons Oregano finely chopped from sprig
• Garlic powder to taste
• 2 eggs beaten

1. Cube vegetables into 3/4 inch dice
2. Cook vegetables in enough salted water to cover and just soften slightly
3. Drain and ice vegetables to blanch and stop cooking, leaving soft/firm and colorful
4. Combine soup with cream, stir into all cheeses, stir in oregano, garlic powder, and beaten eggs
5. Line greased baking dish with 1/2 vegetables
6. Pour 1/2 cream liquid over top
7. Add next layer vegetables
8. Pour remaining cream liquid
9. Combine butter with breadcrumbs and spread over top
10. Bake at 350 degrees for 35 to 45 minutes

zucchini, green onion, liquid from, heavy cream, whole wheat bread, butter, regiano, oregano, garlic, eggs

Taken from www.epicurious.com/recipes/member/views/mick-s-squash-casserole-50062782 (may not work)