Summer Squash Casserole



Summer Squash Casserole             

4 Cups Young Zucchini Squash, unpeeled 1/4" Sliced and diced 

4 Cups Young Yellow Squash, unpeeled 1/4" Sliced and diced   

2 Medium Vidalia/Sweet onions Chopped fine 

1 Box Jiffy Corn Muffin Mix 

1 Cup Shredded Coby Jack cheese 

4 Teaspoons Better Than Bouillon Vegetable Base 

1 Teaspoon, minced Garlic 

1 Teaspoon Ground Pepper 

½ Teaspoon Fresh Thyme 

1 Tablespoon Fresh Parsley, Chopped fine 

Pam non-stick spray 


Iron Skillet

13 x 11 baking dish 


Spray the iron Skillet with pam then pre-heat the Skillet on stove top on medium heat, follow directions on Jiffy Mix box to prepare mixture, then pour mixture into pre-heated iron skilled. Remove from heat and place in pre-heated oven and bake as directed on box. (I found using a pre-heated iron skillet gives the bread a wonderful light crisp crust.) Once baked, cool up-side down on a cooling rack.  Once cooled crumble bread in large bowl and set aside. 

In a medium sauce pan place Zucchini and Yellow squash’s add water to just cover squash.  Cover with lid and cook on medium heat till just fork tender.  Drain squash reserving water and set aside.  

On medium heat sauté the Vidalia/sweet onions until just translucent, then add your pepper, fresh herbs and garlic stirring.  Next stir in 4 teaspoons of Better Than Bouillon Vegetable Base. 

In large bowl with corn bread crumble stir in your onions and herb mixture Then add your squash and cheese. Using reserved vegetable water to just moisten the mixture as you would stuffing.  

Next Spray the 13 x 11 baking dish with Pam and add your mixture to the dish cover with Foil.  Place in a 350 degree oven for 30 minutes.  Remove Foil and continue to bake another 20 to 30 minutes.   

Serves 6 to 8 





Pierogi Sunday

Our second day of August and we are getting much needed rain. Since out door work is out of the question today I decided to make Pierogi from scratch I could not find my Grandmother's recipe so I pulled up Cook's Country recipe for Potato-Sauerkraut Pierogi.  I did some family tweaking to their recipe.  That and due to Covid -19 shortages at the stores I had to do substitutions.   

I had to substitute gold potatoes for Russet and All-purpose flour for bread. My tweak was to add minced Viladia onions to the filling for added flavor.   

Other than those changes I followed Cook's Country's recipe.

They turned out better than I expected for my first Pierogi, even with all the substitutions. 
 No they were not perfectly shaped so it will take a bit of practice. I did crimped the edges, I thought they looked more appealing. 

But, now that I've made fresh homemade Pierogi I won't be able to go back to store bought frozen kind! 

Summer Squash Casserole

  Ingredients:                    Summer Squash Casserole                 4 Cups Young Zucchini Squash, unpeeled 1/4" Sliced and diced ...