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| SUMMER SQUASH CASSEROLE - THE BEST! | |
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Given to Rebekah by her ex-mother-in-law, Barbara P., a good cook. 4 cups cooked summer squash 1/2 onion, chopped 1/2 bell pepper, chopped 2 eggs, beaten 1/2 cup milk 3/4 cup grated cheddar cheese* 1 cup cracker crumbs* salt and pepper to, taste Note: Reserve some cheese and crumbs for garnish. Cool squash. Mash and drain. Sauté onion and bell pepper in a little butter or olive oil until tender. In a large bowl, mix with all other ingredients. Put into a greased 2-quart casserole dish. Garnish with reserved cheese and cracker crumbs. Bake at 350°F for 45 minutes, uncovered. This may be prepared ahead and freezes well. Submitted by: Rebekah Cyphers | |
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Be certain to remove the seedy core from larger squash before boiling. I add about a teaspoon of salt to the water used for boiling with more additional in the mix. Fresh tarragon is a nice addition. I also add Turkish pül biber and isot the closest substitute for which is some crushed red pepper.