Saw some great looking yellow summer squash at the store and couldn’t resist it! I bought about 3 pounds worth and have debated between frying it or baking it into a squash recipe handed down to my from my grandmom. And, Grandmom’s Squash Casserole wins out!! Makes a great side dish to go with any summertime meal.
Grandmom’s Squash Casserole (Serves 6-8 as side dish)
3 pounds yellow summer squash
1 medium onion, chopped coarsely
1 cup grated sharp cheddar cheese (or more, if you like!)
3 large eggs, beaten
1/2 cup milk (or half and half)
5 Tablespoons butter, divided
1 cup coarsely crushed Saltine crackers (about 20 or so)
Salt, pepper to taste
Preheat oven to 350 F
Wash squash. Cut off ends and slice into 1/4 inch rounds. Cut larger rounds into pieces.
Cut 4 tablespoons of butter into cubes.
In medium saucepan, add squash and onions and enough water to cover. Bring to boil and cook for about 8 to 10 minutes – enough to soften the veggies, but not enough to consider “done.”
Drain liquid from vegetables. Add cheese, eggs, cubed butter, milk and the crushed crackers. Add pepper first, then taste to see if salt is needed (remember the saltines have salt in them). If needed, add salt to taste.
Using remaining butter, grease an 11×7 baking dish. Pour casserole ingredients into the dish and bake until top is golden – about 30 to 35 minutes.
I’ve made this dish so many times! If I’m going to a family event and I know my vegetarian daughter will be there, I always try to make a vegetarian dish to bring along to ensure she is able to find something other than potato chips to eat !! LOL… She’s always happy to see me with this dish in hand.
Of course, this is a “base” recipe. You can jazz it up in any number of ways. You can add a protein like crumbled bacon or even crabmeat to it. You can change up the cheese or make it with two varieties of cheese (sprinkle some Parmesan to the top for instance). For a little extra crunch, reserve some of the crushed crackers from the casserole and spread over the top before baking, or try it with panko on top. No matter what you do, you’ll find this a versatile recipe to have in your collection for summer.