Summer Squash Casserole

If you have ever grown squash in your backyard, you know the bountiful harvest is more than you could possibly use.  Friends and family are on the receiving end of your gardening generosity.  I am guessing years ago, somewhere south of the Mason Dixon line, a bored housewife decided to spruce up summer dinner and created the squash casserole. When I moved to the south 25 years ago, you could not attend a potluck dinner, shower, family reunion or other gathering of people without squash casserole taking center stage. 

Just like no two snowflakes are exactly the same, you’ll be hard pressed to find two identical squash casserole recipes.  Two decades later, for some unknown reason to me, squash casserole has lost its prominent position at dinner tables.  I am confident that if I could get you to taste it, you will join me in my desire to make squash casseroles great again!  This Summer Squash Casserole is a simple yet authentic Southern recipe that Southern women have made for years.  The classic Southern-style recipe is made with yellow squash, cheese and eggs and covered with buttery cracker crumbs.
 

When I moved to the south 25 years ago, you could not attend a potluck dinner, shower, family reunion or other gathering of people without squash casserole taking center stage.  The classic Southern-style recipe made with yellow squash, cheese and eggs and covered with buttery cracker crumbs.

Ingredients:

§     3 pounds yellow squash, sliced

§     6 tablespoons butter, divided

§     1 small onion, chopped

§     1 1/4 cup shredded sharp Cheddar cheese, divided

§     2 large eggs, lightly beaten

§     1/2 cup sour cream

§     1/4 cup mayonnaise

§     2 teaspoons sugar

§     1 teaspoon garlic powder

§     1/4 teaspoon cayenne pepper (optional)

§     1 teaspoon salt

§     3/4 cup crushed buttery crackers

Directions:
Preheat oven to 350 degrees.  Butter a small casserole dish or spray with non-stick cooking spray.
 

Cook squash in boiling salted water for 10 – 15 minutes or just until tender.  Pour into a colander and drain well.
 

In a medium mixing bowl, add 4 tablespoons butter to the warm, drained squash and onion mixture.  The warm squash will melt the butter.  Fold in 1 cup of Cheddar cheese, eggs, sour cream, mayonnaise, sugar, garlic powder, cayenne pepper and salt.
 

Spoon mixture into a lightly greased baking dish.  Layer remaining 1/4 cup Cheddar cheese over the top of the casserole.
 

Melt remaining 2 tablespoons butter.  Stir melted butter and crushed crackers.
 

Sprinkle evenly over top of casserole.
 

Bake 25 – 30 minutes or until topping is lightly golden brown. For a printer friendly copy of the recipe go to Summer Squash Casserole.  Enjoy!