Saturday, May 8

Pull Out the Best China Herbed Squash

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Pull Out the Best China Herbed Squash Recipe

By Tammy Algood Published: October 1, 2013

  • Yield: 06 Servings


  • 2 cups yellow squash cooked and mashed
  • 3/4 cup Swiss cheese grated
  • 1/2 cup onions chopped
  • 1/4 cup red bell peppers chopped
  • 1/4 cup orange bell peppers chopped
  • 2 eggs beaten
  • 1/2 cup evaporated milk
  • 4 tablespoons butter unsalted, melted
  • 1 tablespoon gluten-free light brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons fresh tarragon chopped
  • 1 tablespoon fresh basil chopped
  • 1/3 cup breadcrumbs seasoned, dry


  1. Preheat the oven to 350 degrees. Lightly grease a 2-quart casserole dish and set aside.
  2. In a large bowl, combine the squash, cheese, onions and peppers. In a separate bowl, whisk together the eggs, milk, butter, sugar and flour. Add to the vegetables, blending well.
  3. Stir in the tarragon and basil. Pour in the prepared dish and top with the breadcrumbs. Bake 1 hour or until the center is set. Serve warm.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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