Monday, June 24, 2013

Old-Fashioned Squash Casserole

This is the squash casserole I grew up eating (and loving). For some reason, it's hard to find a recipe like this in contemporary cookbooks. And yet, if you're from the South, it's one of those dishes that says "home." Mmmm.... When I got some lovely yellow summer squash and some fresh onions from the Colvins this week, I could hardly wait to make this!


Unlike most of my recipes, I'm featuring some more step-by-step pictures--partly because I've had such a hard time finding this recipe and am guessing there are a number of folks who've never made it. And I'd be remiss not to point out that adding a little chopped bacon never hurts! [See below for a short-and-sweet version]

Old-Fashioned Squash Casserole
~from The Chattanooga Cookbook (unfortunately, it's out-of-print)

  • 6-8 young summer squash
  • 1 medium onion
  • 2 eggs, beaten
  • 1/2 stick butter (1/4 c.)
  • 1/2 cup shredded Cheddar cheese
  • 1/2 c. milk
  • 12 Saltines
  • salt and pepper to taste


Parboil 6-8 squash in salted water 'til tender (5-10 minutes; test with fork for tenderness).


Meanwhile, finely chop 1 onion. Saute in small amount of butter and/or bacon grease (I *always* use bacon grease--about 1/2 T. or so?).


Drain squash well


and mash it.


To the hot squash, add onions, 1/2 cup grated Cheddar cheese, 1/2 stick butter, 1/2 cup milk and 2 eggs mixed together, and 6 crumbled Saltines. Add 1/8-1/4 teaspoon sugar. Taste for salt/pepper.


Put in buttered casserole and top with more cracker crumbs (~6 more crackers).  Bake for an hour at 300 degrees.

~Serves 6-8

Short-and-Sweet Text-Only:
Parboil 6-8 summer squash in small amount of water until fork tender.  Meanwhile, finely chop 1 onion. Saute in small amount of butter and/or bacon grease (I *always* use bacon grease--about 1/2 T. or so?). Drain squash well and mash it. To the hot squash, add onions, 1/2 cup grated Cheddar cheese, 1/2 stick butter, 1/2 cup milk and 2 eggs mixed together, and 6 crumbled Saltines. Add 1/8-1/4 teaspoon sugar. Taste for salt/pepper. Put in buttered casserole and top with more cracker crumbs (~6 more crackers).  Bake for an hour at 300 degrees.

3 comments:

joannabug said...

I was looking for something to use up some leftover squash from our community garden. This looks great!

Lisa said...

Your photography is really great. That top photo of the squash and onion looks like a painting by the old masters!

Valerie Colvin said...

Hello!

I've used a recipe almost identical to this for YEARS in the farmhouse. I can some yellow squash for it each summer...then all you have to do is drain and mix before popping it into the oven. I also freeze squash and onions during the summer when both are coming in in abundance, but that is for sauteing in the winter as it holds its shape.

Abundant blessings,
Val Colvin
The Farmer's Wife