Ryan and I returned from North Carolina with a car full of produce: squash and cucumbers from my parents’ garden, and corn, cabbage and turnips from my grandparents.

I pulled out my newest cookbook, a book I purchased when Ryan and I visited Michie Tavern because it includes the recipes for the food served at The Ordinary.  The Ordinary is the dining room a Michie Tavern, which serves a huge meal they describe as a “hardy midday fare,” an understatement to say the least.  Anyway, I got the book knowing that everything in it would be delicious, and I finally got a chance to use it!

I chose to make the Lamplighter’s Squash Casserole:

The Veggies:

The squash I used is from my parent’s garden and the onions were from ours.

(I used 4 small onions instead of two medium )

Slice the squash,

and dice the Onions and Peppers.

Then put the ground beef, onions, peppers, mushrooms and spices in a skillet together,

and go ahead and put the sliced squash in a pot with 1 cup of water to boil.

Let the meat cook, for about 10 minutes,  or until the beef was browned and the onions were tender,

and then added the tomato paste and tomato sauce,

cover and let simmer for about 30 minutes.

While the sauce is simmering you should find that your squash is plenty tender,

take it off and drain it.

When the sauce is done simmering, begin layering the casserole:

Sauce first

Then squash

Then cheese

And then repeat, and top the 2nd layer of cheese, with the left over sauce,

and a mixture of bread crumbs and Parmesan cheese

Bake at 325 degrees for 20 minutes

Then it is Done!

We ate it with Italian bread, Cucumbers and Corn.

It was Yummy!!

And look at all of this leftover casserole!

PS- I had leftovers for lunch yesterday; and it was just as good, if not better leftover!