It is time for Tuesday’s Tasty Tidbits and guest blogging with Dian at Grocery Shop For Free. Woohoo! I hope you will participate with us by sharing your recipe post in the Linky at the bottom of both blogs. Please link to your recipe post and not your home page and please link back to Permanent Posies. Also, go check out Grocery Shop For Free for some great ‘shopping for free’ tips.
I am always trying to turn my old recipes into something my eldest daughter can enjoy and I switched up just a little to make this old standby edible for her. She can not eat even the tiniest bit of gluten because she has Celiac Disease. But, this is delicious and who cares about the gluten when it tastes so yummy!
GLUTEN FREE SQUASH CASSEROLE
6 large yellow squash, sliced in rings
1/3 cup chopped onion
2 cups Corn Chex (gluten free)
4 tablespoons butter
2 eggs (or egg beaters)
1/2 red bell pepper, chopped
2 cups grated cheddar cheese
3 tablespoons Half & Half or Cream (I used fat free H & H)
salt and pepper to taste
Saute onions and bell peppers in 2 tablespoons of the butter. Boil the squash until done and then drain the water. Add the other 2 tablespoons of butter to the hot squash.
Crunch up the Corn Chex until really crumbly. Reserve half of the Corn Chex and half of the cheese for topping. Mix the rest into the squash along with the rest of the ingredients. Mix together, breaking up the squash as you mix. You want to leave it partly chunky and partly mashed.
Pour into 9×13 pan and cover the top with the rest of the Chex and then top that with the rest of the cheese.
Bake at 350 for 35 minutes covered for 25 and uncovered for the last 10