Squash n Beef Casserole

This is one I just threw together today. I had lots of fresh squash I needed to cook from yesterday's CSA basket (and 1 zucchini from grocery store). Turned out pretty well! Keith bragged on it, he especially loved the butter and squash combination. We don't like soggy vegetables, and by not pre-cooking the squash, it was still firm and had the texture of al dente noodles. We never miss macaroni and cheese anymore when we can have a warm and comforting casserole like this one.

Squash n Beef Casserole
1 lb beef (preferably pastured or lean)
1/2 cup onion, chopped
6-8 fresh squash/zucchini, cut into bite-sized pieces
2 TB butter
1/2 cup heavy cream
2 oz cream cheese
8 oz sharp cheddar cheese, shredded 
pepper
onion powder


Preheat oven to 350 degrees.

Cook beef in a large skillet over Medium to Medium-Lo heat, adding chopped onion when beef is about halfway cooked. Season with pepper and onion powder. When beef is well cooked, add squash, stir, cover and turn heat to Lo. 

In a small saucepan, melt butter over Med-Lo heat. Add heavy cream and cream cheese. Whisk constantly til smooth. Remove from heat.


Pour squash mixture into a greased 10x10 baking dish. Pour sauce over the squash mixture and stir. Top with shredded cheese. Bake til bubbly and cheese starts to brown, approximately 30 minutes.

I served with a side of mixed greens. I always chop any tough leaves from my CSA vegetables, wash, and cook down with a mix of bacon grease and butter, s&p, and a little nutmeg. These greens include radish leaves, beet leaves, creasy greens, and the green part of the onion.