A Southern Grace: grumpy gardener

July 17, 2018

grumpy gardener

Yum

Squash casserole. Fried squash is excellent, but if you want an easier, cheesier way to eat your yellow squash, I recommend a squash casserole!


I think this might be the last year we grow squash in our garden--it's been a disappointment year after year. We've had squash vine borers, squash bugs, and this year, the culprit is Choanephora fruit rot, also known as wet rot, which is ridiculous because it's been very dry here! We did at least get a few squashes, and one of the things I made with them was this squash casserole.


This is satisfying on many levels. The squash filling is creamy and, dare I say it, luxurious, and buttery crumb toppings can never be bad. If you have an abundance of squash, definitely make this casserole, and if you don't have a squash to your name, I suggest getting some for this sole purpose!

Squished Squash Casserole
(printable recipe)
Serves 8
Ingredients:
  • 1 tablespoon butter
  • 2 pounds yellow summer squash (about 6 medium squash), washed and sliced 1/4-inch thick
  • 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese
  • 18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
  • 2 tablespoons butter, melted
Directions:
Heat a large pan over medium heat. Add butter and swirl to melt and coat.
Add the sliced squash and thyme, season generously with salt and pepper, and sauté for 10 minutes, stirring occasionally.
Cover the pan with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender. Add more salt and pepper to taste.
Preheat the oven to 350 degrees F and grease an 8-inch square casserole dish with softened butter or spray with nonstick cooking spray.
Transfer the cooked squash to a large bowl to cool a bit.
In a smaller bowl, combine the sour cream, egg, and cheddar cheese, then mix into the cooled squash.
Transfer mixture to the prepared baking dish and smooth the top.
Combine the melted butter with the cracker crumbs and sprinkle over the top of the casserole.
Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.

18 comments:

Angie Schneider said...

I still haven't seen yellow squashes over here..guess zucchini will work too. Your casserole looks so yummy with that thick crust :-)

Emma @ Bake Then Eat said...

Oh what a great way to serve squash, so satisfying! Love it Grace :D

Marjie said...

I think the butter crumb topping makes it! I'm certain that some of my sons will whine, but at least Ryan will love it with me.

Alicia Foodycat said...

That looks gorgeous!

georgie @ georgie eats said...

I love squash so much! That topping looks epic and I love the name!! Haha, I am going to have to try this. xx

Pam said...

Bummer about the squash bugs and wet rot. I love every ingredient in this casserole! YUM!

Big Rigs 'n Lil' Cookies said...

We were having problems the past couple years also, so absolutely no squash family in the garden this year. It's killing me, but I am hoping that next year things will grow better and be happier.
But, farmers market squash here I come. I've never had a cheesy squash dish!

Kinga K. said...

Great <3

Kelsie | the itsy-bitsy kitchen said...

Cheese and bread crumbs on top of squash? YES PLEASE!

All That I'm Eating said...

This sounds great, and really comforting too!

Taia|My Kitchen Stories said...

Sham Grace. I have tried many times to grow tomatoes and epically fail each time. At least you grew enough to make a delicious casserole which is more than I can say about my farming skills

Pam Greer said...

This sounds so good!

Food Gal said...

As a fellow gardener beset with too many hungry squirrels and birds, I feel your pain. Glad you got to enjoy at least a few of your home-grown squashes in such a marvelous dish.

Toaster Oven Love said...

Yum! I love how rich and cheesy it looks, the buttery cracker topping seals the deal for sure :)

Inger@Art of Natural Living said...

I've always had squash vine borers too (except for my compost bin volunteers--who knows why) so now I rely on my CSA squash. Which is fine, since I'm even more buried in summer squash than cucumbers right now. Happy to have a new recipe!!

Marcelle said...

Oh boy, I love squash casserole, Grace and your's looks super delicious!! I wish I could serve myself a helping right now :)

The Underground Restaurant Chef said...

This looks so good. I remember sugar in the recipe similar to this one, thoughts?

Marge said...

This is very similar to my Mom's Squash Casserole. As a child, I never liked the 'fried' squash version. She told me one day I would like it but in the meantime, she made me this casserole to try and I loved it - likely because of the yummy cheese! You can buy frozen yellow squash at Wal-Mart or most any grocery. So, you can enjoy this casserole any time of year! Thanks for sharing :)