Squash and Cabbage Casserole

Preheat oven to 350 degrees.

1. Wash, trim and chop summer squash or zucchini into bite-sized chunks. For a 9″ square baking dish we used 2 cups of prepared squash.
2. Wash, trim and grate 1 cup green cabbage and 1/2 of a Vidalia onion. 
3. Wash, trim and chop 1 cup of kale (or use some Swiss chard). In a large bowl mix veggies together. The grated cabbage and onions will sort of “melt” into the background of this dish.
4. In another small bowl mix together 4 tablespoons melted butter, 1/2 cup room temperature cream or milk, salt & pepper and 1 tablespoon cornstarch.
5. Pour liquid mixture over veggies and stir well to combine.
6. Place in baking dish and cover. Bake 45 minutes. Remove cover, top with 1/2 to 1 cup of grated cheese, bake uncovered for another 20-30 minutes or until browned and bubbly.

You can reduce baking time by sautéing the veggies first but this method is easier and works really well!