Potato Squash Casserole Recipe

potato squash casseroleI've been getting a little bored with our side dishes lately. They seem to always be a vegetable (usually Brussels sprouts or asparagus) and potatoes. And, well, sometimes that gets boring. I partially blame Mr. T because he usually tends to be the more inventive of the two of us. Or maybe he just helps to inspire me to be inventive. But he's just better at picking a random vegetable at the store and seeing what he can do with it. I like a plan so that makes me a creature of habit.

Anyway. I wanted something new. I thought about squash. It's a good fall vegetable or something like that, right? And my experience is limited, but I know I've enjoyed it the few times I've had it.

I searched Pinterest and decided to make this recipe. Sounds pretty tasty and pretty easy. I bought all the stuff at the store.

Well, then, for no good reason, I decided to make the squash casserole on a different night. But I realized I didn't have anything starchy planned and I really like to have something starchy with dinner (I'm so Midwest). I thought I'd see if there were recipes with potatoes and squash. I'd never really cooked it before and I don't know why, but the potato and squash just seemed to logically fit together.

I found this recipe, but didn't have all the ingredients and really wanted the fried onions. Because who doesn't love those little bits of crunchy goodness?

So I decided to make a little mash up of the two with this potato squash recipe.

Here's what I did. (See bottom of post for a clean, pretty version of the recipe)

What you'll need:

  • 3 yellow squash
  • 4-5 medium sized russet potatoes
  • 3/4 pkg cheddar cheese (you can use less, but why?)
  • 1 cup mozzarella cheese
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • 1/2 cup heavy cream
  • Fried onions

What you'll do:

  1. Slice the squash and onions into thin slices.  I used the setting on my food processor which makes it a snap.
  2. Start by putting one layer of potatoes and squash in a baking dish (I used a Pyrex dish). I mixed up the potatoes and squash as I was going so you could get a bite of eat up, but you could also do a thin layer of each.
  3. Add a layer of cheese and the spices.
  4. Then add another layer of squash and potato.
  5. Followed by a layer of cheese and spices.
  6. Then just keep repeating until you're all out.
  7. Top with mozzarella cheese. Pour the heavy cream all over the casserole and add the fried onions. Add as many or as little as you like.

Cover with foil and bake at 425 for 25 minutes. Take off foil and bake for another 15 minutes.  The top should be all melts and golden brown.

I am SO sorry that I don't have pics of the process or of the finished product. After it was done and I had gobbled up two helpings, I decided I should write a post about it so all I have is the picture of it waiting to be refrigerated after clean up.

I can tell you that it was so easy to make and so incredibly tasty. I sent some with Mr. T for his lunch the next day and ate some for my lunch. And now I actually find myself craving it so it's definitely being thrown into our rotation.

Here's a pretty version of the recipe that you can print:

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