Yellow squash casserole is a stick-to-your ribs summer comfort food inspired by Southern Boarding House style recipes of yesteryear.
Yellow Squash Casserole
By Sue Lau | Palatable Pastime
Yellow Squash Casserole is my recipe of the day. It’s my take on an old Hopkin’s Boarding House recipe, updated for modern kitchens.
Hopkins served up Southern family style meals for their boarders for decades before finally closing as a relic of a bygone era. However, some of their recipes survive still and we can enjoy them all we like, even with a few simple tweaks if we prefer.
The original cooks the squash in water. However I prefer a pan saute to cut down on it being soggy. Also, I have topped mine with Parmesan (just because I could, and I like Parm!)
You could easily make this with zucchini as well, without as much of the beautiful golden color. Or a mix.
Although made with summer squash, it stretches right into autumn, and graces the family table with a perfect side dish suitable for Sunday Dinner.
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Yellow Squash Casserole
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 2 pounds yellow squash (sliced)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs (lightly beaten)
- 1 cup crushed Ritz crackers
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 325F.
- Spray oval casserole dish with nonstick.
- Saute the squash, onion and garlic in butter until tender.
- Let cool a few minutes, then toss the veggies with the eggs, then mix in the breadcrumbs.
- Spread in the casserole dish and top with Parmesan.
- Bake for 25 minutes or until lightly browned.
Notes
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