Categories: Casseroles, Vegetables

Ingredients

• 3 cups squash grated or shredded
• 1/2 cup onion chopped
• 1/12 cup grated cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 4 eggs
• 1 cup biscuit mix
• 1/2 cup chopped celery
• 2 tablespoons chopped parsley
• 1/2 cup vegetable oil (can use 1/4 to 1/3 cup oil and be fine)
• Dash of garlic powder

Directions

1. Mix all ingredients together in a large bowl. Pour into a buttered pie pan.

2. Bake at 350 degrees for 45-50 minutes, until brown and firm.

3. NOTES: Pam says…Freezes well. And adds some other changes she has made: She now uses a mixture or mozzarella and parmesan and add Italian seasoning. She has also made it south of the border with pepper jack cheese, cilantro, cumin, chopped peppers. It is a very flexible recipe you can change it up to your preference. She buys the foil pie pans and makes multiple when she has abundance of squash from her garden. She cooks and freezes them. It is almost like a quiche and you really don’t need anything else with it but says that Helen always served it as a side dish.

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