10 small to medium sized yellow squash, sliced into medallions
4 large zucchini, sliced into medallions
1 bunch fresh baby asparagus (cut at the tips, as you will be using only the tips)
3 large carrots, shredded
1 medium onion, diced
bread crumbs (Progresso or 4C)
2 eggs
4 tbsp. (1/2 stick) butter
1/2 cup heavy cream
milk
3-4 cups cheddar jack cheese
1/4 cup crumbled feta cheese
salt and pepper, to taste
thyme

In a large casserole dish spray the inside with non-stick cooking spray (Pam).

You will be layering this casserole. In the bottom of the casserole dish, sprinkle some of the Cheddar Jack cheese and then sprinkle on a thin layer of bread crumbs. (The bread crumbs should cover the bottom of the casserole dish.

Next layer is the yellow squash medallions. Then sprinkle on the diced onions, a little thyme and salt and pepper to taste. The another layer of bread crumbs. Next, dot butter over the bread crumb layer, then a layer of cheese.

Repeat the above step with alternating layers of the squash and zucchini.

On the top layer spread on the shredded carrots and the place the asparagus atop the carrots. (You can make cool and pretty designs with them).

Then sprinkle with the cheddar cheese (not a ton), then sprinkle the feta over the cheddar (for color contrast).

Now that you have everything layered and pretty, lets make the mortar that's gonna keep this thing together.

In a bowl whisk together the cream and the egg. Once whisked together, all milk to the bowl to thin.

Then pour the mixture slowly into the middle of the casserole dish. You may need to add some additional milk before baking. You should be able to shift the casserole dish from side to side and see the milk/cream mixture move a little. You don't need to fill the casserole dish with it, the idea is have enough to wet the ingredients down.

Bake at 375°F for one hour or until firm and bubbly.

Let me know how yours turned out... Enjoy!

Submitted by: Jimi Whitelaw