Soul Food Squash and Tomato Casserole

Soul Food Squash and Tomato Casserole Recipe

By Tammy Algood Published: October 1, 2013

• Yield: 8 Servings

Ingredients

• 2 pounds yellow squash sliced
• 1 cup water
• 3 tomatoes peeled and chopped, with juice retained
• 1 tablespoon all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups mozzerella cheese shredded, divided
• 1/2 cup parmesan cheese grated

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a shallow 2-quart casserole dish and set aside.
   
2. Combine the squash and water in a large saucepan over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer 10 minutes or until the squash is tender, stirring occasionally. Drain and set aside.
   
3. In a medium saucepan combine the tomatoes, flour, sugar, salt, paprika, garlic powder and pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.
   
4. Place half of the squash in the prepared dish. Pour one-fourth of the tomato mixture over the squash. Top with 1 cup of the mozzarella and another one-fourth of the tomato mixture.
   
5. Repeat the layers with the remaining squash, tomato mixture and mozzarella. Sprinkle the top with Parmesan and bake 30 minutes. Let stand 10 minutes before serving.