Squash and meat casserole is a mostly fresh from the garden meal in a pan. Use either yellow squash or zucchini. Multiple meats can be used, such as bacon bits, chopped pork, diced ham, scrambled beef, or diced chicken. This recipe will use diced ham, as it adds a specific flavor and texture to the dish. As in the squash and bean casserole, knowing the time it takes to pick, wash, slice, and prepare the food for baking is essential. The fresher the vegetables, the better. Sometimes, especially with ham or bacon, this dish tastes even better the day after.
Precook Preparation:
A. Timer set to thaw meat for about 2 hours
B. Timer set to the time to begin preparation prior to cooking
C. Timer set for 1 hour later, when meal should be ready to eat
Meal Adaptations:
Physical Accommodations:
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Bacon bits
Butter (lactose)
Ham
Mushrooms
Mushroom soup (gluten)
Pepper
Squash
Spices
Meatless Preparation Avoid:
Bacon bits
Butter
Ham
Substitute with: ________________
Utensils:
Chopping board
Fork
Knife
Pot holders
Spoon
Pan: 2.5 quart oven safe pan with lid
Ingredients:
Meat:
1 cup of diced ham
Optional:
1/2 cup of bacon bits
Vegetables:
15 ounces of diced green beans
4 ounces of mushrooms
1 sliced yellow squash
1 sliced zucchini
Other ingredients:
1 tablespoon of butter
Mushroom soup (gluten free)
Dash of salt
Spices, such as pepper, to taste
Preparation time: 10 minutes
Preparation:
1. Wash and slice:
15 ounces of diced green beans
4 ounces of mushrooms
1 sliced yellow squash
1 sliced zucchini
2. Dice:
1 cup of ham
Optional:
1/2 cup of bacon bits.
3. Add to 2.5 quart oven safe pan:
1 tablespoon of butter
15 ounces of diced green beans
1 cup of diced ham
4 ounces of mushrooms
Mushroom soup (gluten free)
Dash of salt
Spices, such as pepper, to taste
1 sliced yellow squash
1 sliced zucchini
Optional:
1/2 cup of bacon bits
4. Mix well.
5. Cover and place in oven.
Cook Temperature: 350 degrees
Cook Time: 1 hour
Servings: 4 to 6
Storage Solutions: Square containers in individual servings
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 2 to 3 months * Per FDA Storage Chart link in Resources
Reheat Instructions:
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is fully hot and reaches a safe temperature.
3. Minimum 2 minutes.
Add your microwave time here: _____________.
Stove Top: Time and Temp may vary.
1. Place food in frying pan.
2. Add enough water to almost cover food.
3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.
Add your stove time here: _____________.
Oven Directions: Time and Temp may vary.
1. Place in oven safe pan.
2. Add a little water.
3. Heat until thoroughly warm, about 20 minutes.
Add your oven time here: _____________.
Comments