Friday, June 10, 2011

Summer Squash Casserole

Summer squash is big in southern cooking and especially in bakes with cheese and bread crumbs. This recipe is one of those. The recipe below is as I cooked it.

Summer Squash Casserole

2 pounds (about 5 each) summer squash (I used yellow and Mexican grey), cut into large dice
1 onion, chopped
salt & pepper to taste
1/4 cup water
4 tablespoons butter
1 cup crumbled saltine crackers
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup panko crumbs

Preheat oven to 350°F. Heat a large pan over medium high heat. Add the squash, onion, salt & pepper and water to the pan.

Cover and cook until squash is tender, 4 to 6 minutes.

Drain off liquid and stir in butter until melted. Re-season with salt & pepper if necessary. Stir in the crumbled crackers.

Pour mixture into a greased baking dish. Pour the milk over the squash mixture and sprinkle with cheddar cheese and panko crumbs.

Put dish in oven and bake, uncovered, until the milk is absorbed and the mixture is bubbly. I served mine with lemon caper pasta (stay tuned for that one).


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