Thursday, November 13, 2008

Yellow Squash and Portobello Mushroom Casserole

I just made up this recipe tonight and I LOVE IT. It was so tasty and you can actually add whatever type of veggies you prefer. I was trying to clean out the fridge.

2 yellow squash, sliced thin (I used a mandolin to slice them)
1 small package of portobello mushrooms, sliced thin
1/2 large white onion chopped
2 tbsp (heaping) crushed garlic
1 tbsp ground sage
1 tbsp ground thyme
2 cups milk
1 cup chicken broth
1/2 cup heavy whipping cream
1 tsp salt
1/2 stick of unsalted butter
3 tbsp flour
2 cups of shredded cheese (whatever cheese you prefer)
1/2 cup panko bread crumbs

Slice the yellow squash and mushrooms thinly. Place in a non-stick baking dish. In a pan, heat 1 tbsp olive oil. Saute the onions and the garlic together and add the sage and thyme. Cook until translucent. Add the butter and let melt completely. Add the flour to mixture and let cook for 1 minute. Slowly wisk in the cream, then the milk, then the chicken broth. Let cook for another 5 minutes. Pour mixture over the squash and mushrooms. Sprinkle the cheese on top. Then sprinkle the bread crumbs. Bake in a 350 degree oven for 20 minutes. Then up the oven to 375 degrees and cook for an extra 10 minutes.

This was very very tasty.