Summer Squash Casserole


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54321 Based on 3 Reviews

Servings: 6 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

6   yellow or pattypan summer squash
1 cup onions, chopped
1   clove garlic, minced
1/2   stick butter
2   slices white bread
1   medium bowl ice water
1   egg
salt and pepper to taste
1/4 cup fresh parsley, chopped
1 cup cracker crumbs, or enough to cover casserole

Directions

Preheat oven to 350 degrees.

Peel and cut squash into cubes.  Boil until tender, about 5 to 7 minutes, and drain.  Brown onion and garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper.  Soak bread in ice water and wring out; chop fine.  Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes.  Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan.  Cover top with cracker crumbs and dot with remaining butter.  Bake for 20 to 25 minutes, until the crumbs brown. 

Cook’s Note: You can refrigerate this dish for up to two days before baking, but you should add the bread crumb topping right before you bake.

L&S SCCB, pg. 89

Recipe Courtesy Paula Deen

Show: Paula's Home Cooking
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Reader Comments:

54321

My prayers are with you and your family, I know you have been targeted because you are a SOUTHERN LADY. MAY GOD BE WITH YOU. FRANCES

By Frances Humphries on March 07, 2012

54321

Can you email me the recipe for the squash casserole that they make at Paula Deans Kitchen in Cheroke NC it was great.

By Mary Nell Harvey on January 29, 2011

54321

THIS IS MY FAV !! INFACT I JUST MADE THIS TONIGHT!

By Anonymous on November 10, 2010

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