|Classic squash casserole made with summer squash, seasoned with bacon and onion, and tossed with cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper and baked with a cracker topping.|
Summer Squash CasseroleThis Squash Casserole recipe is probably my hands-down favorite way of eating all that great summer squash that grows like a weed in the garden. Growing up, I remember my aunt always having a vegetable garden - a pretty good sized one at that - and plenty of squash! Most times when I have ever planted squash it has always seems to come under attack of squash bugs and borers and I end up with dead plants and no squash... grrrrrr. This year the squash has been producing! Ah, the joys of the veggie garden! Ya just never know what's gonna happen I guess.
Since the squash is at least giving me a bit of a harvest this year, I thought I'd start out with a summer squash casserole recipe. I would normally use just the yellow squash, but I also had some calabacita squash - a type of zucchini squash - so I thought I would combine the two. Use whatever summer squash you enjoy.
I weighed but forgot to count the squash, so if I recollect correctly, I wanna say it must've been about 6 or 7, maybe? Just slice up enough to fit your pan and you'll be good to go!
You can use Ritz crackers, Club crackers and even regular saltines as a topping here. I also used an 8 x 8 inch baking dish, since I couldn't get The Cajun to eat a squash on purpose no matter how hard I try so in other words, it'll be ME eating this casserole! If you need to stretch this out a bit for your family, use a slightly larger pan - about an 11 x 7 inch should give ya about 8 servings - and increase the squash to about 3 or 4 pounds, but you can leave the rest of the ingredients about the same. And don't worry. I'll be featuring more squash recipes as the season goes along!
Recipe: Summer Squash Casserole©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 2 pounds of crookneck yellow squash, washed and unpeeled
- 4 slices of bacon
- 1 cup of chopped Vidalia or other sweet onion
- 1 teaspoon of minced garlic
- 2 tablespoons of butter
- 1 heaping cup of shredded Cheddar cheese
- 2 large eggs, beaten
- 1/4 cup of mayonnaise
- 2 teaspoons of granulated sugar
- Kosher salt and freshly cracked black pepper, to taste
- 1 sleeve of Ritz crackers, crushed
- 3 tablespoons of butter, melted
Slice the squash into rounds about 1/4 inch in size. Bring a large pot of water to boil and boiled the squash for about 6-7 minutes or until tender; drain well on paper towels to absorb some of the moisture. Pat with more paper towels to dry.
Preheat oven to 350 degrees F. Butter an 8 x 8 square baking dish or spray with a light coat of non-stick spray; set aside.
Chop up bacon and saute in a large skillet until cooked but not crisp. Add 2 tablespoons of butter and the chopped onion to the skillet, cooking until the onion is tender but not browned. Add the garlic and cook another minute. Remove the skillet from the heat, add the cooked squash, cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper. Turn to coat well.
Turn out into the prepared casserole dish. Combine the crushed crackers and 3 tablespoons of melted butter; sprinkle evenly over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 35 minutes or until it is set. Doubles great.
Variations: Can substitute sour cream or Greek yogurt for the mayonnaise. Substitute regular or panko bread crumbs or crushed saltine crackers mixed with the 2 tablespoons of butter, or a package or prepared stuffing mix (like Pepperidge Farm) for the topping.
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