Eight-Ball Squash Casserole

Ingredients and Weight:

• Eight-ball squash (zucchini): 2 lbs
• Yellow onion, chopped: 1 cup
• Red bell pepper, chopped: 1 cup
• Garlic, minced: 2 cloves
• Cream of celery soup: 1 can (10.75 oz)
• Shredded cheddar cheese: 1 cup
• Breadcrumbs: 1/2 cup
• Butter, melted: 1/4 cup
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the eight-ball squash lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
3. In a large skillet, sauté the onion, bell pepper, and garlic until softened.
4. In a large bowl, combine the squash cubes, sautéed vegetables, cream of celery soup, and cheddar cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a greased 9x13 inch baking dish.
6. In a separate bowl, mix together the breadcrumbs and melted butter. Sprinkle this mixture evenly over the squash mixture.
7. Bake for 45-50 minutes, or until the squash is tender and the topping is golden brown.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Colorful and visually appealing
• Comforting and satisfying
• Perfect for summer gatherings or side dish at any time

User Comments:

• "This casserole is a great way to use up summer squash, and it's so delicious!"
• "The flavors are well balanced, and the topping adds a nice crunch."
• "I love that it's easy to make and always a crowd-pleaser."
• "Perfect for a weeknight meal or potluck."
• "I substituted cream of mushroom soup for the cream of celery soup, and it was still delicious."

Special Precautions and Tips:

• Use fresh eight-ball squash for the best flavor and texture.
• If you don't have cream of celery soup, you can use cream of mushroom soup or condensed milk thinned with water.
• To make it a vegetarian dish, omit the cheddar cheese or use a plant-based substitute.