Southern Squash Casserole
Cheesy and delicious, the perfect side dish to serve with just about any meat: chicken, pork or beef! Also wonderful as part of a vegetable plate.
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!