Summer Squash Casserole
By Paula DeenJUMP TO RECIPE
- 6 or pattypan yellow squash
- 1 cup chopped onions
- 1 clove minced garlic
- 1/2 stick butter
- 2 slices white bread
- 1 medium bowl ice water
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 cup or enough to cover casserole cracker crumbs
Preheat oven to 350 °F.
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.