"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-12-2017, 09:53 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
Summer Squash Casserole

Here's a favorite easy recipe for a summer side dish. We had it tonight with our grilled chicken, so thought I'd share.
It would make a wonderful vegetarian main dish.
It's so tasty!!!
  • 4 cups sliced summer squash, any combo, sliced in 1/2 in cubes.
  • 1/2 cup fine chopped onion
  • 35 Ritz crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter
In a buttered 9x13 pan, combine squash and onion. In a baggie, crush the crackers and combine with the grated cheese. Mix the eggs with the milk, melted butter, S&P. Pour over the squash and mix in 1/2 the cracker/cheese mix. Top the whole thing with remaining cracker/cheese mix and dot with butter. Bake at 400 degrees for 20 minutes till golden and bubbling.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-12-2017, 11:21 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
And I just passed up the organic zukes and yellow squash at farm stands on the way home from the Delaware shore thinking I had no inspiration for it.

I'm glad I should be able to get something local, tho.

Thanks, K-l.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-12-2017, 11:39 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
I'm glad to have inspired you Bucky...it really is such a tasty dish. I know you'll like it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-13-2017, 05:54 AM   #4
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
I make something similar with mandolin sliced rounds (Karen actually does the slicing, I always seem to get bit). No cheese, but I might just give that a whirl. Now you have me hashing (no Bucky, not that kind) a spiralized casserole around in my mind.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-13-2017, 10:54 AM   #5
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,502
Haven't told Craig yet, but spiralized would be too thin. His brother loved the squash casserole and I made it for him once when I was taking care of him slicing the squash by hand, as he didn't have a mandolin. Found a hand held one and used it to make another 1 later on, but it wasn't adjustable so slices were paper thin. Don't know why, but that changed the taste and it wasn't nearly as good. Slices have to at least be 1/4 inch thick.
medtran49 is offline   Reply With Quote
Old 08-13-2017, 07:21 PM   #6
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
This sounds delicious, Kay! I love gratin dishes...will have to grab some of those lovely summer squash this week when I go to the market. Copied and saved.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-13-2017, 07:53 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,599
Now I know what to do with the monster yellow squash I found in the garden.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 09-01-2020, 10:13 PM   #8
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,102
Kayelle, I made this tonight and it was really tasty! However, it seemed somewhat dry. Your directions say to cook "till bubbling". I didn't have enough moisture in the casserole for anything to bubble. Could it be because I scrapped the seeds out of the squash? Usually the ones I buy at the store are pretty seedy and have lots of moisture in the seed cavity. I bought these at the little grocery store that carries lots of local produce during growing season Hence, these were a better, meatier squash. No matter how I messed it up, we enjoyed it. Himself said he likes it much better than when I just saute the discs. I reminded him that since I am the one doing ALL the work cooking and cleaning up I'll make the easy one if I want.

We've got lots left over from this recipe. I suppose it wouldn't take quite so long if I made only half a recipe...
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 09-02-2020, 12:41 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
Quote:
Originally Posted by Cooking Goddess View Post
Kayelle, I made this tonight and it was really tasty! However, it seemed somewhat dry. Your directions say to cook "till bubbling". I didn't have enough moisture in the casserole for anything to bubble. Could it be because I scrapped the seeds out of the squash? Usually the ones I buy at the store are pretty seedy and have lots of moisture in the seed cavity. I bought these at the little grocery store that carries lots of local produce during growing season Hence, these were a better, meatier squash. No matter how I messed it up, we enjoyed it. Himself said he likes it much better than when I just saute the discs. I reminded him that since I am the one doing ALL the work cooking and cleaning up I'll make the easy one if I want.

We've got lots left over from this recipe. I suppose it wouldn't take quite so long if I made only half a recipe...

Mine has never turned out "dry" CG. I suspect you had that dry result because you removed most the the moisture from the squash by scraping out the insides.
I should have gone further with the directions "till golden and it bubbles at the edges".
Although it makes a big pan, as a side it goes with so many main dishes, I've always used it up with nearly everything. For that reason, I wouldn't make a half recipe. I have no idea if it would freeze well.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-03-2020, 09:13 PM   #10
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,102
Quote:
Originally Posted by Kayelle View Post
Mine has never turned out "dry" CG. I suspect you had that dry result because you removed most the the moisture from the squash by scraping out the insides.
Honestly, Kayelle, the seeds were so few and tiny they really wouldn't have added much moisture. You know how the neck on most butternut squash is solid? That's almost how these zuccs and yellow squash looked. I've never seen such meaty summer squash.

Quote:
Originally Posted by Kayelle View Post
I should have gone further with the directions "till golden and it bubbles at the edges".
Yeah...nothing by the edges except chunks of squash. No real liquid. I actually thought of mixing up another egg with another 1/4 cup of milk, but I was afraid the outcome would be too much custard/less filling.

Quote:
Originally Posted by Kayelle View Post
Although it makes a big pan, as a side it goes with so many main dishes, I've always used it up with nearly everything. For that reason, I wouldn't make a half recipe. I have no idea if it would freeze well.
It sure can go with most any other main food. It is versatile. It's just that today would be Day Three of eating it. Neither Himself nor I wanted a third day of squash casserole. The full recipe looks like more than eight servings between the two of us. You know the expression "too much of a good thing"? A full recipe, for us, is too much...
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 09-04-2020, 12:02 AM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
Hey, I play around with recipes all the time so your ideas might be good for you CG.
We like it the way it is, but that's just us. I wouldn't want it to be "custard like" but just enough to hold it together somewhat. Maybe the addition of 1/4 cup mayo would do the trick for you?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-04-2020, 06:37 AM   #12
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,387
CG - perhaps you could adjust everything for an 8x8 pan.

I'm going to give it a try for some of my monsters. I'm even thinking of throwing some of the monster cucumber in. That would definitely have some moisture for you!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
casserole, squash

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.