Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

I have made the squash casserole many times, so I usually just wing it. The original recipe came from my GF several years ago as Broccoli Casserole, using chopped frozen broccoli. Very simple to make, and I thought it was really tasty. I really like yellow squash and zucchini, so figured "Why Not". You can easily scale the size up for a larger crowd.
Here's how I made this last one:

Squash Casserole

Ingredients
2 medium yellow squash chopped
1 medium zuchini chopped
1/2 large onion chopped
1/4 red bell pepper
chopped fresh parsley
4-6 ozs cheddar cheese (depending how cheesy you want it)
2 eggs
1 cup Hellman's Real Mayonnaise
salt & pepper
small pinch of crushed red pepper flakes (and/or 1/2 tsp sambal)

Directions
Bake at 350 for 1 hr in covered dish (I use Corningware)
sprinkle smoked or sweet paprika on top (whichever you like)
Turn oven down to 275 and bake for another 20 mins with lid off
Voila.

Because you're using fresh and not frozen vegetables, you'll need to drain the water off at the 1 hour mark, then a bit more after finishing with lid off. You can leave the crushed red pepper flakes and/or sambal out completely, if you want. I just like a little kick. Sometimes I use pepper jelly. As for the cheese, I sometimes do a mix. I've used everything from Havarti to Asiago, with cheddar.

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Parmesan Romano Crusted Cod Filets

Ingredients
1 lb cod filet
1/2 cup flour
1/2 cup milk
1 egg
Extra Virgin Olive Oil
4-6 tbsp shredded Parmesan Romano shredded cheese
fresh parsley
1 clove chopped garlic
red pepper sauce
salt & pepper

Directions
pour flour onto a dinner plate
pour 1/2 cup milk and 1 egg into bowl
sprinkle salt & pepper into milk and egg wash
sprinkle Parmesan Romano cheese onto another plate
roll cod filets in flour
dip filets in milk and egg wash
roll filets in Parmesan Romano
place cod filets in baking dish(es) pre-greased with EVOO
add 1 clove chopped garlic
sprinkle a bit more Parmesan on top of fish

Directions
Bake at 350 for 20 mins or until fish flakes with a fork. Pull from oven and sprinkle fresh chopped parsley over top of fish, drizzle with EVOO, hit with 1 or 2 grinds of fresh black pepper, and drizzle with a dollup here and there of red pepper sauce.
Put back in oven for 5 minutes. Serve with lemon wedges.
Voila.

Red Pepper Sauce
1 or 2 red bell peppers roasted in the oven for about 40-45 mins
1 clove garlic
2-4 tbsp EVOO depending on consistency and texture you want
salt & pepper
white wine
fresh squeezed lemon juice
cilantro and/or parsley
Pulse in blender to your desired consistency

I usually make the red pepper sauce ahead of time and keep it around. It may or may not get a kick of some kind of heat, depending on if I'm feeling it that day.

Enjoy.