This dish is found at every Southern table for weeknight suppers and even special occasions. I get my mother's squash casserole only at Christmas when visiting home, so the dish in now a special occasion dish for me.I have the hardest time finding tender, young, yellow crookneck squash around these parts (always find straight squash, or overgrown squash with tough skins and pithy centers), so I actually grew my own this year. We use nothing else but yellow crookneck squash, so it's not the same to me with some other squash, but you certainly could use some other yellow summer squash. Just be sure the squash is young and tender, as this is very important to the texture of the casserole.Squash is boiled until tender and then mashed to varying degrees of mushiness. I like squash casserole mushed to oblivion, and also only slightly mushed. I like squash casserole.
So, I will eat them in a box. And I will eat them with a fox. And I will eat them in a house. And I will eat them with a mouse. And I will eat them here and there. Say! I will eat them ANYWHERE!On vacation a few weeks ago, a friend made squash casserole knowing I liked it so much, and commented that everyone makes squash casserole differently. It's true! She made hers with dill, sour cream, and Cheddar, and it was fabulous. I'm giving you a basic recipe with only onions and Cheddar cheese, but feel free to play around.
adapted from my Mother
5-6 yellow squash, chopped
2 tablespoons butter
1/4 cup onion, chopped
garlic salt, to taste
salt and pepper, to taste
1 1/2 cups sharp Cheddar cheese, grated
- Boil squash until tender. Drain water from squash.
- In a large bowl, add the squash, egg, butter, onion, garlic salt, salt and pepper. Mash together with a potato masher
- Add Cheddar cheese to squash mixture and combine.
- Pour into a casserole dish and bake at 350 degrees fro about 30 minutes.