Monday, July 14, 2014

Squash Casserole

Several weeks ago, we visited friends and family in Tennessee, one of whom is a very sweet lady who I *may* have been named after.  She also is a fantastic cook, and normally serves vegetables that they have grown themselves and canned.  Clearly, sharing a name with her must have set me on this path.  It's destiny. 

 At any rate she makes the best squash casserole I have ever eaten, in my life, and I got her recipe.  I'm not going to give you her version, because I didn't ask her permission.  But I am going to give you my version (I had to change it a little because of some family preferences.)  Either way, this is a great way to eat yellow squash.  It might even work for zucchini, I just haven't tried it yet.

Squash Casserole

1 lb. Yellow Squash
2 garlic cloves
4 T. butter, divided
1 tsp. honey
1/4 cup mayo (I use Duke's. We're in the south)
1 egg
1/2 cup shredded cheese of your choice
salt and pepper
bread crumbs

Sautee squash and garlic with 1 T. butter in an oven-proof skillet until it is soft.  Mash the squash with a potato masher or fork and then mix everything else through salt and pepper together with the squash. We've used a variety of cheeses, normally at least two at a time when making this.  I usually add a little parmesan to everything.  And I'm always buying whatever cheese is on sale at Kroger in the deli.  I also love Monterey Jack so it finds it's way in a lot of dishes.  Just empty the cheese drawer.   Bake this for about 25 minutes at 350 degrees.  If you like, add the bread crumbs and cook for another 10-15 minutes, until they are browned.  I've done this with or without the bread crumbs.

Incidentally, I've started doing the cook & mash method with the zucchini (or squash) before I stick it in quiche or a frittata.  It's great because the kids can't pick it out, so they eat it! 

Also, I remade the corn & zucchini fritters using all zucchini, and they are great that way, too.  I have a lot of this stuff.