One summer morning a few years ago I took a drive up to Flat Top Mountain Farm to buy a case of Roma tomatoes for roasting and freezing. I arrived at the farm stand to find not only the boxes of tomatoes I was after, but boxes and boxes of yellow squash at a really great price. Seeing how I NEVER pass up a good deal on produce, and being the overachiever that I am, I brought home a couple of cases of that squash, 50 pounds in all if I remember correctly. We had squash laid out on every surface in the house while I figured out what to do with it all. I made a large batch of squash relish, and I pureed and froze some of it for squash muffins. Finally I decided on simply slicing and canning the remaining squash…all 26 quarts worth. Little did I know how fortuitous canning that squash and everything else I put up that summer would be.
The following fall the company my husband worked for laid off most of their workers, and though he was spared in the layoff his hours were cut to the bone. Those were lean times and we learned how to enjoy the old southern meal of beans and cornbread well. Many times during those months I would start a pot of beans in the morning and then throw together this simple squash casserole as a go along.
This casserole is easy to make and doesn’t require any fancy ingredients, yet is still seems such a special occasion food. Whether you are experiencing some lean times yourself, or just looking for an addition to your dinner table I urge you to give our old standby a try.
Don’t worry, you don’t have to can 26 quarts of squash first. This casserole can be made with fresh, canned, or frozen squash. I’ll include instructions for each below.
Summer Squash Casserole
¼ Cup Melted Butter
5 Cups Lightly Cooked Sliced Yellow Squash
1 tsp. Salt
¼ tsp. Black Pepper
2 Eggs Lightly Beaten
1 Cup Mayo
¼ Cup Diced Green Bell Pepper
2 tsp. Sugar (Optional)
1 Cup Shredded Cheddar Cheese
2/3 Cup Diced Onion
¼ Cup Bread Crumbs or Crushed Crackers (Ritz Crackers work well)
If using fresh squash: Slice 3 lbs fresh squash and place in a sauce pan. Cover squash with water and bring to a boil. Boil for 7 minutes. Drain squash well and proceed with recipe.
If using frozen squash: Place Squash in a saucepan and cover with water. Bring to a boil. Remove from heat and allow to stand 5 minutes. Drain squash well and proceed with recipe.
If using Canned squash: Drain squash well and proceed with recipe.
Pour melted butter into a 2.5 quart casserole dish and sprinkle with the salt and pepper.
In a large mixing bowl combine the squash, eggs, mayo, green pepper, sugar, cheese, and onion. Stir well and pour into the buttered casserole dish.
Top with breadcrumbs or crushed crackers.
Bake uncovered in a 350 degree oven for 60 to 65 minutes.