For two and a half years now, BeachBoy has been asking for squash casserole.
“What?” was my initial response. For some time, he insisted that it did, in fact, exist. After living in the south for a while, I was finally introduced to it, and much to my surprise, it was fantastic.
This particular recipe was a part of the mini recipe book we get following the end of the school year banquet at work. (That is always a treat by the way, since all the southern mamas make the food!)
I usually halve it for the two of us, and BeachBoy likes it with extra crackers as he is a crunchaholic.
We love that it’s fast, and I love the subtle sweetness that comes out when the squash is cooked. Squash casserole- who knew!?
Yellow Squash Casserole
- 4 cups yellow squash, sliced
- 1/2 cup onion, chopped
Combine the squash and onion in a large skillet. Add a small amount of water, cover, and cook on medium heat until tender. Remove from heat when finished, drain, and pour into a 9 x 13 baking dish.
Meanwhile combine in a small bowl:
- 35 round buttery crackers
- 1 cup shredded cheddar cheese (I love sharp cheddar.)
Stir half of this mixture in with the squash and onions. Then, in a second bowl, combine:
- 2 eggs, beaten
- 3/4 cup milk
- 1 tsp salt
- Ground black pepper to taste (I use about 1/2 tsp)
Mix the above mixture in with the squash, cracker, and cheese mix. Then, stir in:
- 1/4 cup melted butter
Top the dish with the remaining cheese and cracker mix. Cube
- 2 Tablespoons butter
and dot the top of the dish.
Bake in a preheated 400 degree oven for about 25 minutes or until lightly golden.