Summer Squash Skillet Casserole

One way to strectch your family's grocery budget is to make good use of your local farmer's market. Most every town has one and the fruits and vegetables are fresh from the farm. This time of year the market's are full of fresh summer squash and tomatoes.

One of my family's favorite meals is Summer Squash Casserole. I started making this skillet casserole when I was short on time. A few simple ingredients come together easily to make this beautiful and really quite filling dish. Serve it for dinner with a loaf of crusty bread, and the leftovers make a tasty breakfast or lunch. You really can't go wrong with this southern style Summer Squash Skillet Casserole.

Summer Squash Skillet Casserole

2 tablespoons canola oil
1 small yellow onion, peeled and diced
1/2 cup diced green bell pepper
3 cups diced yellow summer squash
1/4 cup chopped fresh flat leaf parsley
1 cup premade alfredo sauce
1/4 cup mayonnaise
2 large eggs, beaten
1/4 cup whole milk
1 large ripe tomato
8 spears asparagus
kosher salt
fresh ground black pepper

Preheat oven to 375 degrees.

Heat the oil in a 12 in. non-stick skillet over medium heat. Add the diced onion and bell pepper; saute 3 to 4 minutes until translucent. Add the yellow squash and continue cooking 3 to 4 minutes longer until squash begin to soften.

Meanwhile, in a large bowl, mix together the copped parsley, alfredo sauce, mayonnaise, eggs and milk. Pour over squash; arrange tomatoes and asparagus over top. Season with salt and pepper.

Place in hot oven and cook, 15 to 20 minutes or until liquid begins to set. Remove from oven and serve hot or at room temperature.