Squash Crescent Casserole by Nancy Friley

Yellow Squash

Crescent Casserole

When friends get together recipes get passed. My wife was the recipient of this one from her friend from childhood, Nancy. In the home garden, one crop that usually provides a bumper crop is squash. This is an excellent recipe to use that extra yellow, crookneck or zucchini squash in your pantry. Even kids, who usually don’t like vegetables, like this casserole. It has a unique layering of bread, spiced with hot mustard, sautéed vegetables and covered over with melted cheese.

Preparation: About an hour Life Experience Recipe
Serves 8 to 10 persons Nanct Friley
  • 4 cups squash, peeled and sliced (Yellow or crookneck preferred but you may use zucchini with excellent results)
  • 2 eggs
  • 2 tablespoons butter or margarine
  • 2 cups grated cheddar cheese
  • 1 medium onion, diced
  • Hot mustard
  • 1 package Pillsbury® Crescent Rolls
  1. Preheat oven to 350°F.
  2. Spread rolls flat and cover bottom of 9-x13-inch non-stick pan or baking dish.
  3. Spread hot mustard lightly over the dough. Set aside.
  4. Sauté onion and squash in butter until squash is cooked.
  5. In separate bowl, beat eggs and add cheese to mixture. Stir to mix thoroughly.
  6. Ladle squash mixture over the top of the crescent rolls.
  7. Spread egg and cheese mixture evenly over the top of the squash.
  8. Bake in 350°F. oven for 30 to 35 minutes.
  9. This recipe, after cooking, stores well in the freezer in Vacu-seal bags (freeze before sealing).

This recipe is from our good friend in Florida, Nancy Friley.

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Latest revision done September 2014
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