Whew! Its been a busy weekend. Went out for happy hour after work Friday, cleaned house on Saturday morning before going to a funeral, lunch at Keba. Came back for a nap and then went to watch my friend skate in roller derby. Today we worked hard in the yard. But I had Sunday dinner on my mind, and just enough early squash to whip up a tasty, cheesy, crunchy yellow squash casserole. I thought about it all day as I wiped my brow in the garden (and cursed the squash vine borers that threaten my crop). My eyes were on the prize. Finally, showers were had, and it was time to get in the kitchen.
You can look up a few different versions of this recipe. Some contain mayonnaise (hmmm, not for me), some use a variety of squash including zucchini and pattypan. I’ve seen additions of bacon…mmm. All seem to contain a simple but delicious cheddar cheese and crumbled butter cracker crust. Wintertime may call for mac and cheese for your go-to comfort food, but if summer squash casserole is wrong, I don’t wanna be right.
Southern Yellow Squash Casserole
Preheat oven to 400 degrees.
4 large or 5 medium yellow squash, rinsed and cut into thin rounds
1/2 yellow onion, diced
1/2 stick of butter, divided
1 c shredded cheddar cheese
1 sleeve (about 30) crushed butter crackers (such as Ritz)
1/2 c of milk
garlic salt, pepper to taste
Heat large skillet on medium-high heat and melt 1 Tbsp butter. Saute onions until translucent, then add squash rounds. Saute until tender, about 5-7 minutes. Add 2 tablespoons butter to hot squash mixture and set aside to melt.
Combine cracker crumbs and shredded cheese in bowl and sprinkle half of mixture into squash mixture. Season with garlic salt and pepper. Whisk eggs with milk and pour into squash mixture, stirring to combine. Pour into 7×11″ glass baking dish and top with remaining cracker and cheese mixture. Dot with remaining butter.
Bake uncovered for about 15-20 minutes until bubbly in the center and cracker crust is browned.
Decadent. But worth it.