Restaurants›Lenoir›Squash Casserole Pudding Recipe

Squash Casserole Pudding Recipe

Inspired by Lenoir
Time1h
Serves6

stewed tomatoes, green coriander relish

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Ingredients

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Casserole Base

Method

Preparation

1

Prepare the Squash

In a large pot, bring water to a boil and add the chopped yellow squash. Boil for about 5 minutes until slightly tender. Drain and set aside.

2

Sauté Vegetables

In a skillet, melt butter over medium heat. Add chopped onion and green bell pepper, and sauté until soft, about 5 minutes.

3

Mix Ingredients

In a large bowl, combine the cooked squash, sautéed vegetables, cornmeal, beaten eggs, milk, salt, and black pepper. Mix well until all ingredients are incorporated.

4

Bake the Casserole

Preheat the oven to 350°F (175°C). Pour the mixture into a greased casserole dish and spread evenly. Bake for 30-35 minutes, or until the top is golden brown and set.

5

Serve

Allow the casserole to cool for a few minutes before serving. Serve warm with stewed tomatoes and green coriander relish on the side.