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.