Wednesday, June 29, 2011

Squash Casserole

One of John T.'s favorite summertime dishes is squash casserole. I am not a fan of it at all, but I love making it for him because he likes it so much! A guy he works with, brought him some homegrown squash from his garden, so I thought tonight would be a perfect time to make the dish.

His favorite recipe that I have tried is from Trisha Yearwood's cookbook: home cooking with trisha yearwood





Squash Casserole
2 pounds yellow summer squash, trimmed & sliced 1/4 inch thick
1/2 small Vidalia onion, peeled & diced
1 teaspoon salt
1 large egg
1/2 cup mayonnaise
1/2 cup grated Chedder cheese
1/4 teaspoon black pepper
1/2 cup Ritz crackers, crushed (about 15 crackers)



Step by Step

Preheat the oven to 350 degrees. Butter a 2-quart casserole dish.

Place the sliced squash and the onion in a medium saucepan with about a cup of water & 1/2 teaspoon of the salt. Cover and cook over medium until the squash is tender, about 15 minutes. Drain & cool. **It is very important to drain the squash mixture thoroughly before combining it with the other ingredients.



Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 teaspoon salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.