Yellow Squash Casserole

Mid August is the heart of the harvest season up here in the Back of the Beyond in Ferry County, Washington. And that can mean only one thing. Squash, squash and more squash! To narrow that down even more, Sparky listened to me (finally) when I said two Zucchini plants are more than enough. Instead he planted 8 Yellow Squash plants and we now have a “Plethora” of Squash. A ton of Squash. Mountains of Squash and more! We have Yellow Squash coming out our ears! Friday, I gave away 12 Squash, cooked two and I still have 10 more on the kitchen counter. And that was just on Friday. Sigh…………………

But, the good news is that I have this fabulous recipe I concocted 35 years ago before the internet. Before I even had more than two cookbooks. I am blessed with wonderful family in Georgia and when visiting them, we were always served delicious vegetable casseroles the likes of which we never had up North. One summer after being served a delightful Squash Casserole at my Aunt Margaret’s house, I came home determined to create it. And this is what I came up with. I make this several times every summer without fail and never tire of it. I believe you’re going to love it! Delicate Yellow Squash, seasoned with Onion and gooey melty Cheese, then enveloped in an eggy custard, this goes down so smooth. Oh yum! It is the perfect side dish for BBQ or grilled meats. Sparky gives it 2 thumbs up!

Ready? Here’s what we’ll need.

Just 5 ingredients!

Yellow Squash Casserole

Just 5 ingredients plus Salt and Pepper make this smooth, savory side dish. The first couple of times I attempted to make it, the Squash turned out hard, no matter how long I baked it. Then I discovered that you parboil the Squash and the Onion first, then add the other ingredients and stick it in the oven. Perfection! Pre Heat Oven to 350° F

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 Servings

Ingredients

  

1x2x3x

• 4 Cups Yellow Squash 1/2 inch slices then chopped
• 1/3 Cup onion chopped
• 1 Cup Shredded Cheddar Cheese
• 1 Large Egg
• 1/2 Cup Heavy Cream substitute Half n Half
• 1/4 Tsp Salt
• 1/8 Tsp Pepper I use White Pepper but Black is fine

Instructions

 

• Slice and chop the Yellow Squash. Not too fine. You want some texture here. Chop the Onions. Place Squash and Onion in a saucepan and add about 1/3 Cup water. Bring to a boil and simmer about 5 minutes until barely tender. Drain off the water.
  
• Butter a casserole dish. I used this 10 inch pie plate. Pretty yes? Made by a local Artist
  
• Place Squash and Onion the casserole dish.
  
• Sprinkle with Salt and Pepper
  
• Spread the Cheddar Cheese evenly over the Squash
  
• Mix in the Cheese. The warm Squash is already melting it.
  
• Beat Egg with a fork then add in the Cream and stir to combine. Pour this over the Squash.
  
• Place in a pre-heated oven at 350° and bake for 30 minutes until golden brown.
  
• Spoon her up and enjoy one of the best parts of summer. Fresh vegetables!
  
• Thank you for stopping by today. I truly enjoy sharing our lives and recipes with you all. Wishing you a summers' journey full of good things fresh from the garden or your local farmer's market!
• Journey on! Hugs and much love from me, Karen, TJG
• Please stop by my website and leave me a comment. I love hearing from you all. www.thejourneygirl.com

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