Rich Squash Casserole

Name: Rich Squash Casserole
Ingredients: 1 cup grated gruyere cheese; 1 cup ricotta cheese; 12 cup plain breadcrumbs; 1 tablespoon cornstarch; 1 14 teaspoons dried basil; 1 12 teaspoons dried thyme; 34 teaspoon salt; 34 teaspoon black pepper; 1 tablespoon olive oil; 8 ounces sliced mushrooms; 1 large onion, chopped; 3 large summer squash, sliced 1/4-inch thick; 2 large zucchini, sliced 1/4-inch thick

13 ingredients

12 steps

Ingredients

1 cup grated gruyere cheese
1 cup ricotta cheese
12 cup plain breadcrumbs
1 tablespoon cornstarch
1 14 teaspoons dried basil
1 12 teaspoons dried thyme
34 teaspoon salt
34 teaspoon black pepper
1 tablespoon olive oil
8 ounces sliced mushrooms
1 large onion, chopped
3 large summer squash, sliced 1/4-inch thick
2 large zucchini, sliced 1/4-inch thick

Directions

1

Stir together Gruyere, ricotta, bread crumbs, cornstarch, basil, 3/4 teaspoon of the thyme and 1/2 teaspoon each of the salt and pepper; set aside.
2

Heat olive oil in a large skillet over medium-high heat.
3

Add mushrooms and onion; sprinkle with remaining 3/4 teaspoon thyme and 1/4 teaspoon each salt and pepper.
4

Cover; cook 6 minutes, stirring occasionally.
5

Coat slow cooker with cooking spray.
6

Layer 1/3 of the squash in bottom.
7

Add 1 cup mushroom mixture over squash; sprinkle 2/3 cup ricotta mixture on top.
8

Layer with another 1/3 of squash, the rest of the mushrooms and another 2/3 cup of ricotta mixture.
9

Place remaining squash and ricotta mixture.
10

Place remaining squash and ricotta mixture on top.
11

Cover; cook for 2 hours on HIGH or 4 hours on LOW.
12

Serve immediately.