3 T. butter
3 T. olive oil
1 large yellow onion
1/2 fennel bulb
2 medium red potatoes
2 medium yukon golds
about 4 inches of butternut squash neck ( not the seeded area )
1/2 lb gruyere cheese grated
2-3 cups of celery soup with 1 cup of heavy cream ( I used homemade but there are commercial ones on the market )
4 T. butter and 2 cups of bread crumbs
salt and pepper
This took me 1/2 hour to assemble with the use of a Cuisinart.
With the 2 m. slicing blade, slice the onion and fennel. Saute in the oil and butter.
While those are slowly wilting, peel and slice the potatoes and the butternut squash.
Heat the soup and cream.
In an 8 or 9 inch square casserole, create layers. 1/2 of the onion and fennel mix, overlapping layers of squash, 1/2 of the grated cheese, some of the soup, salt and pepper, then a second layer of onions and fennel, overlapping potatoes, cheese, soup. I had enough for another layer of the squash. Cover with the soup.
In the same pan that you sauteed the onions, melt the butter and saute the bread crumbs. Cover the casserole with the crumbs. Bake at 350 for 1 hour or until the squash and potatoes are soft.
My celery soup consists of oil, onions, celery, celeriac , salt , pepper and chicken stock, cooked and pureed.
Topics: Recipes |