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Squash and tomatoes are a match made in heaven, especially when baked together in a cheesy, crispy casserole. This Squash and Tomato Casserole Recipe is a simple yet delightful dish that brings out the best of these garden-fresh veggies. Perfect for a cozy dinner or a potluck, it’s a crowd-pleaser that’s easy to whip up. Let’s get cooking!
The name of the recipe: Squash and Tomato Casserole Recipe
Ingredients:
- 2 cups sliced squash
- 2 cups chopped tomatoes
- 1 cup shredded cheese
- 1 cup bread crumbs
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the sliced squash and chopped tomatoes.
- Sprinkle salt and pepper over the vegetables.
- Top with shredded cheese and bread crumbs.
- Bake for 45 minutes or until the top is golden brown and the vegetables are tender.
What You Will Need
Read more: Zucchini Squash Tomato Casserole Recipe
What you will need to make squash and tomato casserole
- Sliced squash: Adds a tender texture and mild sweetness, balancing the acidity of tomatoes and creating a hearty base.
- Chopped tomatoes: Provides juiciness and tangy flavor, complementing the squash and adding a vibrant color to the dish.
- Shredded cheese: Melts into a creamy layer, enhancing the overall taste with its rich, savory notes.
- Bread crumbs: Creates a crispy topping, adding a delightful contrast to the soft vegetables underneath.
Tools and Instruments Needed
What tools/instruments will be needed to make Squash and Tomato Casserole Recipe
- Baking dish: Essential for layering and baking the squash and tomatoes evenly.
- Oven: Needed to bake the casserole until the top is golden brown and vegetables are tender.
- Knife: Used to slice the squash and chop the tomatoes.
- Cutting board: Provides a stable surface for cutting the vegetables.
- Measuring cups: Ensures accurate measurement of ingredients like squash, tomatoes, cheese, and bread crumbs.
Squash and Tomato Casserole
Ingredients:
Main Ingredients
- 2 cups sliced squash
- 2 cups chopped tomatoes
- 1 cup shredded cheese
- 1 cup bread crumbs
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the sliced squash and chopped tomatoes.
- Sprinkle salt and pepper over the vegetables.
- Top with shredded cheese and bread crumbs.
- Bake for 45 minutes or until the top is golden brown and the vegetables are tender.
Notes:
Read more: Tomato Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Using panko bread crumbs instead of regular ones gives the casserole a crunchier texture.
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