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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

OLD SCHOOL SQUASH CASSEROLE Recipe

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This recipe for OLD SCHOOL SQUASH CASSEROLE is from TASTE AND SEE THAT THE LORD IS GOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. unsalted Butter, divided
3 lbs. Yellow Squash, sliced ¼ inch thick (approximately 5 medium squash)
1 medium size Yellow Onion, chopped (about 1½ cup)
2 tsp. Kosher Salt, divided
2 large Eggs, lightly beaten
1 - 8 oz. carton Sour Cream
4 oz. Sharp Cheddar Cheese, shredded (about 1 cup)
2 oz. Swiss Cheese, shredded (about ½ cup)
½ cup Mayonnaise
2 tsp. chopped fresh Thyme
½ tsp. Black Pepper
2 sleeves Round Buttery Crackers (Ritz), coarsely crushed
1 oz. Parmesan Cheese, shredded (about ¼ cup)
Directions:
Directions:
Preheat oven to 350º. Grease an 11x7 inch (2 quart) baking dish with cooking spray. Melt 3 tbsp. of butter in a large skillet over medium heat. Add squash, onion, and 1 tsp. salt. Cook, stirring often, until center of squash is just tender, and liquid has evaporated, about 10 minutes.
Transfer mixture to a colander, set over a bowl. Drain 5 minutes, discard any liquid. Stir together eggs, sour cream, cheddar and Swiss cheeses, mayonnaise, thyme, pepper and remaining 1 tsp. salt in a large bowl. Gently fold in squash mixture. Spoon into lightly greased baking dish.
Microwave remaining 3 tbsp. butter in a medium size microwaveable bowl on high until melted, about 25 seconds. Toss together crackers, parmesan cheese, and melted butter until combined. Sprinkle over top of casserole.
Bake in preheated oven until golden brown, about 20 minutes.

 

 

 

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