From The Kitchen

Summer Squash Casserole

Most Southerners have their own recipe for this quick casserole that makes use of bumper crops. Sam Beall learned this from his father, Sandy, and, based on availability, he varies the vegetables and the cheese that he uses. Traditionally, squash casserole was served as a side dish to meals of poultry, pork, beef or trout. But now we are seeing it served as a main course, with or without a bit of meat on the side. It also makes a fine lunch when paired with a green salad or a tomato salad. Although the casserole has the best flavor and texture when served immediately after cooking, it can also be made up to two days ahead. Once cooled, the casserole should be covered with foil and refrigerated. Keep the foil in place when warming the casserole for thirty minutes at 325°F.

Ingredients:
4 tablespoons (½ stick) unsalted butter
1 small Vidalia or other sweet onion, finely chopped
4 medium yellow summer squash (about 2 pounds total), cut into ¼-inch-thick slices
¼ cup grated Parmesan cheese
1 cup grated Manchego cheese
1 cup fresh bread crumbs
2 large eggs, lightly beaten
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

To Make:
Preheat the oven to 375°F. Butter an 8 x 8-inch baking dish and set aside.

In a large skillet, melt the butter over medium-high heat. Spoon off 2 tablespoons of the melted butter and set aside. Add the onion to the skillet and cook, stirring often, until softened but not browned, about 5 minutes. Add the squash and stir well. Cover and cook, stirring often, for 7 to 8 minutes, until the squash is tender but not browned. Transfer the squash and onion to a large bowl, let it cool for a few minutes, then stir in the Parmesan, ¾ cup of the Manchego, and ½ cup of the bread crumbs. Stir in the eggs, salt and pepper. Transfer the squash mixture to the prepared baking dish.

In a small bowl, combine the remaining ¼ cup of Manchego and the remaining ½ cup of bread crumbs. Drizzle with the reserved melted butter and toss. Scatter the crumb mixture over the casserole. Bake for 30 minutes, until the top is crisp and golden brown and a knife inserted into the center comes out clean. Serve hot.
Serves 8

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