Yellow Squash Casserole Recipe
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 This recipe for Yellow Squash Casserole, by Eileen Cooper, is from Cooking With Care,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Eileen Cooper
Added: Sunday, August 19, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 lb. crookneck yellow squash or other yellow summer squash
1/4 lb. zucchini or additional yellow squash
1/2 c. coarse chopped carrots
1/4 c. (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump clove garlic, minced
1 1/4 c. saltine or Ritz cracker crumbs
1/2 c. grated mild to medium cheddar cheese
Hot pepper sauce (a couple of drops)
Salt and pepper to taste
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Directions: |
Directions:Preheat the oven to 350º F. Butter a medium baking dish. Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2 inch thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil, reduce the heat to medium and cover. Cook about 20 minutes until the vegetables are soft.
Warm 3 tbsp. butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, about 6-8 minutes. Add the garlic and cook an additional minute. Scrape this mixture into a mixing bowl. Wipe out the skillt, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 c. of the cracker crumbs and cook until crumbs are golden. Scrape them into a small plate and reserve them.
Drain squash mixture and spoon it into a mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and 1-2 drops of hot pepper sauce. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
Makes 6-8 servings. |
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