Ham And Yellow Squash Casserole
Monday, Monday! After a disappointing trip to Fleas Across Florida this weekend, only buying some fresh tomatoes, it makes for a really yucky start to the week. I was hoping to be able to share some neat bargains that we had found, but alas, nothing! Of course, maybe it was a good thing, as I really don’t need any more of anything, really. Today is Glazed Spiral Ham Day and we had one for Easter this year and to tell you the truth, the next time I buy a ham, it will be one that is not pre-sliced as I found it too dry for my liking. This recipe today is one great way to use up left-over ham and good for Kenny and I as a whole ham is just too much for us and we end up eating it for days on end!
- 12 yellow squash, sliced
- 1 large sweet onion, chopped
- 1 large stalk of celery, chopped
- 1 large green pepper, chopped
- ½ cup butter
- 2 eggs, beaten
- 1 teas salt
- 1 teas minced garlic
- 1 lb diced, cooked ham
- Bread crumbs and extra butter for topping
- Cook squash in lightly salted water until tender; drain well and mash.
- Cook onions, celery and pepper in the butter until onions are translucent in color; add to squash.
- Add the eggs, salt, garlic and ham to the veggie mixture and turn into a greased casserole dish.
- Top with bread crumbs and dot with butter.
- Bake in a 350 degree oven for 20 minutes or until steaming hot.
Hope you enjoy!