Yellow Squash Casserole Recipe
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Ingredients: |
Ingredients: 8 c sliced yellow summer squash (about 5 medium squash, about 2 lbs)
2 to 4 medium onions, slivered
2/3 c water
1 tsp salt
1 stick of butter (can reduce to 2 Tbsp)
1/4 c milk
2 tsp pepper (preferably freshly ground if you have a peppermill)
2 Tbsp sugar
1 tsp salt
4 eggs, beaten
½ tsp soy sauce
2 c grated cheddar cheese
1 c fine Ritz cracker crumbs
¼ teaspoon paprika (optional, I omit)
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Directions: |
Directions:Preheat oven to 350. Grease 3 qt casserole dish (or 9x13 pan). Cook squash and onion in water with 1 tsp salt until tender but not falling apart. Drain. Melt butter in microwave in medium microwavable bowl (or over low heat on stovetop in small pan). Mix melted butter with milk, pepper, sugar, 1 tsp salt, eggs and soy sauce. Pour over squash along with 1 1/2 cup cheese and ½ cup cracker crumbs. Mix gently and pour into baking dish. Bake 25 minutes. Top with remaining crumbs and cheese and sprinkle with paprika if using, and bake 10 to 15 minutes more or until set in the center. |
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Personal
Notes: |
Personal
Notes: I have fond memories of the yellow squash my parents grew in their summer garden in Marion NC, cooked simply with salt and lots of black pepper. I LOVED the version at the brunch at the lovely Hotel Talisi in Alabama before it burned to the ground in '09 in a fire set by a vagrant. Here is a reproduction of that recipe...
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