It’s been a little over a week since “the incident” but summer squash and I have made up! Finally, I feel like bringing some of that yellow goodness back into my kitchen. This time though, I decided to leave the mandolin in it’s box….that was the real trouble maker anyway! I just used my chef’s knife. Things turned out great. I have always been a lover of summer squash. Whether stewed, fried, grilled, stuffed or in a casserole, I am a FAN! My guy, Hunter and I eat sauteed squash with onion about once a week – the two other dudes…not diggin’ it. Their loss. So, today I decided to treat Hunter to a surprise – squash casserole. If you are a Southerner, or have lived here for any amount of time, you know this is a “regular” at the dinner table, covered dish or church event in the summer. If you are not from here and have never tried this creamy goodness, well, just come on over – I’ll make the introductions! For this casserole, I changed it up just a little bit due to ingredients that I had on hand. I think it turned out better than ever. I also cooked mine in a cast iron skillet just because I like for the edges to get a little crunchy….if taking to an event, I’d put it into a casserole dish. Hope you’ll try it…let’s get cooking….
- 6 squash , sliced into medium rounds
- 1 medium vidalia onion , chopped
- 1 tablespoon butter
- Salt and Pepper
- 2 eggs
- 1 cup shredded cheddar cheese - try to grate your own if you can
- 1/2 cup sour cream
- splash of milk (about 1/8 c.)
- 1/4 cup crushed butter crackers
- 1/4 cup crushed pretzels
- butter to dot
- Saute the squash and onion in butter with salt and pepper until tender.
- Coat the bottom of casserole dish or cast iron with butter.
- Lightly beat the eggs in a bowl.
- Mix in the cheese, sour cream and milk.
- Gently fold in the squash and onion mixture.
- Pour into baking dish.
- Top with the cracker/pretzel crumbs and dot with butter.
- Bake at 375 degrees for approximately 20 minutes or until golden brown on top.
Most of the squash recipes I’ve had are topped with a great cracker topping. Well, I only had enough crackers to barely top my dish so I decided to go with what I had on hand – pretzels. I loved the outcome and so did Hunter! Great crunch with a little saltiness, so I’m keeping this one. Lesson learned, use what you have, be creative…..you just never know if this will be the change that last forever.
Counting my blessings,