How to Make Squash Casserole
I will be the first to admit, I am a recent convert to squash. However, in my defense I would like to say that I never actually tried it until a few years ago. I don’t know what exactly held me off. Maybe it was the weird look of it, the odd name, or the fact that the same old folks who liked to drink buttermilk by the glassful and eat things like livers and poke sallet loved it so very much. I’m not sure exactly what it was which deterred me from squash but I do know that when I finally did taste it, I was won over in the first bite.
Squash casserole is one of those dishes that varies so widely in recipes. I swear there are at least a hundred different variations out there. This one is my favorite. Gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden fresh squash – even though I do use frozen most of the time.
This is a cinch to make and very filling for a side dish.
Alas, kids will likely give it a wide berth, but if they had any decent judgment in things they wouldn’t need parents, now would they?
I use fresh when it is given to me but if I am buying it, I just get frozen. Why? Well, I’m glad you asked that ~snickers~. I’ve found the quality and size of fresh squash in the grocery produce section to vary widely. It is rare to be able to find any decent sized squash that are still somewhat firm and if you do they are priced out the wazoo for the quantity you need. When you buy frozen squash, you get nice thick slices and a quality that has never been less than excellent from what I’ve seen. I can buy a bag of frozen squash for less than two dollars. To yield the same amount of nice thickly sliced squash from the produce section, I’d pay twice as much and likely end up with over ripe squash anyway. Perhaps it is different where you are but that is how it is in Bama.
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery round crackers such as Ritz
- 1 cup shredded Cheddar cheese
- 2 eggs beaten
- 3/4 cup milk
- 1/4 cup butter melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
- Preheat oven to 350. Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.
- In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
- In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.