Summer squash casserole is a family tradition. There is never a table lacking a beautifully yellow and golden hued dish. And for me its doesn’t feel like a real holiday without it. Although its a staple for the family two distinct divergences in its preparation have occurred between my mother and her sister. Luckily the differences are slight and mainly cosmetic so there is no great threat to the balance of the holiday dinner table.
I recently decided to share my family tradition with my darlin’s family on their beach vacation. Plus it was a great way to use up the continually abundant squash plants from our garden!
( I used Goldfish instead of Better Cheddar’s because we had a huge mega sized box of them in the pantry, but still managed to have the same cheesy effect!)
I was pleased to hear from across the kitchen when one of his Aunts commented on how “This might be the best squash casserole I’ve ever had!” I couldn’t help but smile! I held true to my mother’s recipe for this one, but I’ll include my Aunt’s version in case you’d like to give that one a try.
The squash rounded out the epitome of a southern feast with butter beans, fried okra, and bakes potatoes!
Edwards Family Squash Casserole
10-15 summer squash (depending on size)
2 eggs beaten
1/2 c (1 stick) butter
2 c (or more) shredded cheddar cheese
salt and pepper to taste
Better Cheddar crackers, crushed
1. Cut squash and cook in a large sauce pan until soft. Drain and then mash the cooked squash.
2. Preheat oven to 350 degrees F.
3. Add shredded cheese, butter, beaten egg, salt and pepper to cooked squash, and mix well.
4. Pour squash mixture into a greased 9X13 in. casserole dish and sprinkle the crushed crackers over top.
5. Bake for approximately 30 minutes until middle is set.
Just add 1 – 1/2 cup chopped onion to squash mixture before baking, and switch the Cheese crackers for saltines.