Foodie Friday: American Casserole

Alright friends.  A few weeks ago, I shared a recipe for Zucchini Strand Spaghetti. I must insist that you now drop everything and go make it.  Really, it’s that good.
Keeping up with Summer Squash is always a challenge, albeit a fun challenge!  This week we tried a seriously American casserole recipe (ground meat and cheese just SCREAMS American food to me!).  It was tasty, even Abby liked it since it was bland enough for her tastes.  Certainly not a gourmet delicacy, but very eatable and it took 3 squash!  Enjoy.
Summer Squash Casserole (adapted from this recipe).
1/4 tsp. salt
4-5 cups shredded summer squash (3 medium)
2 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1/2 cups grated Romano or Parmesan cheese (or a mixture of both)
2 eggs, lightly beaten
1-1½ lb. ground round or ground turkey
1 onion, finely chopped
2 cups tomato sauce (or jarred spaghetti sauce)
1 clove garlic, finely chopped
1/2 tsp. leaf oregano, crumbled
1 sweet green pepper finely chopped
other chopped veggies to your taste (mushrooms, chopped summer squash, chopped tomatoes etc).
Preheat oven to 400°F.

Grease 13 1/2 x 8 1/2 inch glass baking dish.

Sprinkle salt on summer squash in small bowl; let stand 10 minutes. Squeeze dry in some cheesecloth, or with your clean, bare hands. Return summer squash to bowl and stir in 1 cup of mozzarella, 1 cup of cheddar, the Romano and the eggs. Press the mixture into the bottom of pan.

Bake in preheated hot oven for 20 minutes or until set. Meanwhile, brown beef or turkey with onion in medium size skillet until no pink remains. Drain off excess fat.

Stir in the sauce, garlic and oregano. Bring to boiling, stirring occasionally.

Spoon mixture over summer squash crust. Sprinkle with green pepper, extra vegetables, and the remaining cup mozzarella and cheddar cheese. Shake Romano/Parmesan over the top, if you like.

Bake at 400°F for 20 to 25 minutes or until bubbly and cheese is melted.

Let set a minute or two before cutting into portions.