Garlic and Herb Squash Casserole

I’m still trying to incorporate more vegetables into my family’s and my diet.

This is Garlic and Herb Squash Casserole is delicious. My very picky son and vegetable-avoiding husband both had two helpings.

My three-year-old daughter even ate some of this. I’ve discovered if I let her help, she’s usually much more willing to try the dish. For this, I let her drop the vegetables in the bag and then add the (pre-measured) olive oil and spice mix. I sealed the bag, but let her shake it. Then she got to dump the coated veggies into the casserole dish.

This isn't a particularly good picture, but the casserole tasted great.

On to the recipe:

2 medium yellow squash

2 medium zucchini squash

2 carrots

1/2 cup chopped red onion

2 stalks celery, chopped

1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix

1 Tablespoon olive oil

Shredded mozzarella cheese (optional)

Shredded Parmesan cheese (optional)

Preheat oven to 350. Wash, trim and then thinly slice the squash and carrots. Place sliced and chopped vegetables in a resealable plastic bag. Add olive oil. Seal bag, then shake to coat vegetables. Add soup mix to the bag by teaspoons.* Seal and shake to coat.

Coat a 9×12 casserole dish with cooking spray. Dump the coated vegetables into casserole dish, spread evenly. Cover dish with foil, then slice two or three holes in the foil to vent. Bake for 20 minutes or until the vegetables are fork-tender.**

Optional toppings: Top with shredded Parmesan and/or mozzarella cheese to taste.

*The amount of soup mix you add depends on your taste. I certainly do not recommend adding the whole envelope. The mix is rather salty and a little goes a long way. I usually sprinkle in a couple of teaspoons, seal and shake. If I think the vegetables need more, I repeat the process. All the vegetables should have some of the soup mix on them, but should not be gunked with it. Err on the side of too little soup mix the first time you make this. Using too much of the soup mix will end up over-powering the vegetables.

**Cooking times will vary depending on the thickness of the sliced vegetables.

You can save the remaining unused soup mix in a clean, resealable plastic bag for later use.

For savory roasted potatoes substitute 4 cups of coarsely chopped potatoes (peeled or unpeeled) for the squash, carrots and celery in this recipe.


1 Comment (+add yours?)

  1. Trackback: Garlic and Herb Squash Casserole « Claiming Creativity

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