I love just about any kind of squash. My husband doesn’t. He will eat the Faux Crab Cakes I make with zucchini, and that’s about it. It’s all about the texture with him (or so he says). But he really likes my aunt’s squash casserole. I’ve tried to copy it, and I’ve even asked her for the recipe (but haven’t received it yet). I tried this recipe last night, and….jackpot! He liked it, he really liked it! He even had second helpings! I do have to say, this was some good stuff. I believe that Beth is Trisha Yearwood’s sister. Thank you, Beth! We can now have squash casserole in our household!
Beth’s Squash Casserole
(Country Living, April 2010)
working time: 15 min.
total time: 1 hour
butter, for greasing dish
1 pound yellow summer squash, trimmed and sliced 1/4″ thick
1/2 small sweet onion, such as Vidalia, peeled and diced
1 cup water
1 tsp salt
1 large egg
1/2 cup mayonnaise
1/2 cup grated Cheddar
1/4 tsp freshly ground pepper
1/2 cup crushed butter crackers (about 12), such as Ritz
1. Preheat oven to 350 degrees F. Butter a 2-qt. casserole dish.
2. Place squash and onion in a medium saucepan with water and 1/2 tsp salt. Cover and cook over medium heat until squash is tender, about 15 minutes. Drain and cool.
3. Put squash into a bowl and beat with an electric mixer; the mixture should remain somewhat chunky. Add egg, mayo, Cheddar, remaining 1/2 tsp salt, and pepper and mix until combined. Pour squash mixture into prepared dish, top with cracker crumbs, and bake for 30 minutes.
per serving: 195 calories