Background: The Emmanuel Episcopal Church of Wakefield MA offers a Community Dinner each month from September to June in partnership with Wakefield’s Horizon House Clubhouse. Horizon House provides their kitchen and dining room, and we provide the food, either via cooking or catering.
I love to cook for a crowd, so I try to sign up as lead cook for at least a few dinners a year and always try to find recipes that are on the healthy side, if only “healthyish,” to steal Bon Apetit’s descriptor, and that might be a bit different from the usual fare.
It’s been a while since I’ve posted, but this casserole is SO easy, and SO tasty, and was such a hit at a recent Community Dinner, that I finally got myself to sit down and get this recipe on line.
This month I totally lucked out in finding this pork and summer squash recipe. Not only is it really tasty, it is really easy to make, whether you are opting for the family size or multiplying out for a crowd. Also, the summer squash and diced tomatoes fill it out so a relatively small amount of pork is needed to satisfy even hard core carnivores.
Here is the original recipe that says it serves four:
Pork and Squash Casserole
6 ounces ground pork (use seitan for vegans and vegetarians)
Kosher salt and freshly ground pepper
1 clove garlic, chopped
4 ounces cremini* mushrooms, stemmed and chopped
3 scallions, chopped
1/2 cup panko breadcrumbs (preferably whole-wheat)
1 14.5-ounce can no-salt-added diced tomatoes
1/4 cup chopped fresh parsley
3/4 cup low-fat small-curd cottage cheese
1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces)
1 large yellow squash, halved crosswise and thinly sliced lengthwise
3 tablespoons extra-virgin olive oil
* I used shitake mushrooms when I tested it at home on my husband
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
- Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
- Cover with foil** and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler;* broil until golden, 2 minutes. Top with the remaining scallions.
** Thinking that covering in foil would be a bother when making the crowd-size version, I opted, in my home test, to leave the casserole uncovered and just cooked it a bit longer so the cheesy top got a bit crusty in texture. It worked just fine. 🙂
I did not serve my test version over rice and it worked well an an entrée served solo, and is a great choice if you want a low carb meal, However, as you will see below, I opted to serve it over rice when cooking for the crowd.
Here is the recipe to use if you are cooking for 35-40 and serving just the casserole, or, for 50 if you opt to serve it over rice.
Pork and Squash Casserole for a Crowd*
4 pounds ground pork
Kosher salt and freshly ground pepper
8 clove garlic, chopped
2 pounds mushrooms, stemmed and chopped
20 scallions, chopped
4 cups panko breadcrumbs (preferably whole-wheat)
116 ounces** of no-salt-added diced tomatoes
2 cups chopped fresh parsley
6 cups low-fat small-curd cottage cheese
3 or more pounds (never too much cheese!) shredded Mexican cheese blend
6 pounds yellow squash, sliced in thin rounds
As many tablespoons extra-virgin olive oil as needed to sauté. ***
Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the pork, 2 teaspoons salt and ½ to 1 teaspoon of pepper. Cook, breaking up the pork, until slightly browned, 5-10 minutes as needed.
Add the garlic, mushrooms, half of the scallions and 1cup panko; cook another 5 or so minutes.
Add the tomatoes, half of the parsley and 1 1/2 cups**** water. Increase the heat to high; cook until slightly thickened, 5-10 minutes.
Combine the cottage cheese, two thirds of the Mexican cheese and the remaining parsley in a bowl.
Sprinkle 1 1/2 cup panko in a 9-inch-square baking dish.
Top with half of the squash, overlapping slightly; season with salt.
Top with two-thirds of the pork sauce and the all the cheese mixture. Add the remaining squash; season with salt.
Add the remaining 1 ½ cup panko, pork sauce and remaining Mexican cheese.
Bake until the cheese melts and forms a crust and the squash is tender, about 40 or more minutes. To hold until serving, put oven at 180-200 degrees. Top with the remaining scallions, if desired, before serving.
* My test batch would have made five, not four servings, so I multiplied the original recipe by 8 to make 40 servings. In addition, although using 6 oz of ground pork worked perfectly well in my home test batch, I used 8 oz per 5 servings as my baseline for the crowd size and got 8×8=48/16 oz per pound, so four pounds of pork.
** four 26 oz cans and one 14.5 oz can will do it.
*** We split the pork between to 14 inch pans and went from there.
**** Multiplying the original amount of water by 8 was way too much. Cornstarch came to our rescue. 🙂
Last but not least, to stretch the meal in case we got more guests than we expected, I opted to make a batch of rice to go with the meal. I used converted rice because brown rice can be a tough sell with some crowds, but at least converted rice has more nutrients than white rice. Also, the recipe called for converted rice, although it noted it would work for brown rice – just cook brown rice longer. Since the recipe was for 50 servings, I went with it as is.
Rice for 50
NOTE: Some recipes say to rinse the converted rice first, others say not to so as to not lose nutrients. I went with the latter advice as it said the same on the package of Uncle Ben’s converted rice that I used.
3 1/2 lbs. converted rice
2 tbsp. sea salt
2 tbsp. extra-virgin olive oil
4 qt. boiling water
Preheat your oven to 350 degrees Fahrenheit.
Place rice in a 12x20x2 1/2″ pan.
Boil 4 qt. of water in a large pot and add 2 tbsp. of sea salt. Make sure the salt dissolves fully.
Add 2 tbsp. of extra-virgin olive oil to your water and pour the mixture over your converted rice slowly so that the rice remains even throughout the pan.
Cover your pan with aluminum foil. Tighten the foil along the edges of the pan to prevent the water from evaporating too quickly during the cooking process.
Open your oven once it has reached 350 degrees Fahrenheit and place your pan in the center. Set your oven timer to 60 minutes.
Remove the pan from oven after an hour and place it on top of your stove to allow it to cool for five to 10 minutes.
Remove the aluminum foil and use a fork to fluff your rice before serving it.
That’s it! We also served a simple salad of romaine hearts, cherry tomatoes, sliced English cucumber, and grated carrot, tossed with a modest amount of Italian dressing. AND Applesauce Cake with quick and easy cream cheese frosting. Click HERE for the family and crowd size for dessert.
I plan to add more of the recipes I have used when cooking for our community dinners, so always check back!