"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole

Directions:
Directions:
Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg an add, allowing it to absorb into mixture. Season with salt and pepper, if needed. Place in casserole dish or baking pan. Cover top with cracker crumbs an dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

Personal Notes:
Personal Notes:
Paul Deen

 

 

 

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