Southern Squash Casserole
So yes, this Southern Squash Casserole is the BEST. Cheesy and flavorful and easy to put together, you will be making this all year long. Of the many squash casserole recipes out there – and yes there are many – this one is tried and true, uncomplicated, and delicious. Probably one of the first casseroles I ever made “by myself” many years ago. I have tried to out-think myself and find new and/or improved versions. Yet I always come back to this very one! Can’t beat it!
The original version of this Southern Squash Casserole appeared in a recipe book I bought back in the 1980’s at a Southern Women’s Show. The author was from Montgomery and I remember getting her to autograph the spiral bound book for me. She was the quintessential southern lady with a drawling southern accent and a warm personality. Although I lost track of the cookbook years ago, the author’s name was Genia Westbrook. And though I have tweaked her recipe just a bit, the essence of the recipe is the same.
I love to use squash from the farmer’s market, but you can easily use yellow squash from the grocery. I have also used zucchini and yellow squash together. The combination of sharp cheddar, sweet onion and squash is full of flavor, but neutral enough to serve as a side to almost anything. And don’t knock leftovers of this casserole as a stand alone lunch!
My daughter Christine recently asked me for my squash casserole recipe and I passed it on along to her. This is one of the great rewards about treasured recipes; passing it down for the next generation to share and show love with. She now has it on her regular recipe repeat list as both she and her husband love it! Maybe next time I visit she will make it for me!
Southern Squash Casserole
Ingredients
- 2 pounds yellow summer squash sliced
- 1 sweet onion minced
- 1 tablespoon chicken base optional
- 1 teaspoon garlic salt
- 1 teaspoon white or black pepper
- 2-3 slices bread
- 2 eggs well beaten
- 2 cups freshly grated sharp cheddar cheese
- Crushed cracker crumbs I love using goldfish crackers
- sprinkle of parmesan cheese for topping
- smoked paprika
Instructions
- Cook squash in boiling water with the chicken base added. I know I said chicken base is optional, but it really adds so much flavor, so if you have it, use it! If you do not, you could also cook the squash in chicken broth or simply in salted water. Cook until very tender, about 10 minutes or so. Test for tenderness with a fork, then drain very well, getting rid of as much liquid as possible.
- Meanwhile, in a large bowl, place the minced onion. Add drained squash on top of the onion and mash with a fork thoroughly. Stir in garlic salt and pepper.
- Tear up the bread into pieces and add to the squash mixture, allowing the bread to absorb any residual liquid from the squash. May take 3 slices to achieve this.
- Stir in the beaten eggs and mix well; then add in the cheese. Stir to combine, making sure the cheese is blended throughout the squash.
- Top with the cracker crumbs, a light sprinkle of parmesan cheese, and some smoked paprika. Bake at 350° for 30 minutes. until hot and bubbly. Sprinkle with dried parsley and/or dried chives before serving. I also like mine with a bit of cayenne or some hot sauce on top! Enjoy!