Summer is here, at least the heat and humidity will have you believing so! This signifies the availability of fresh fruits and vegetables in abundance, whether they are in your own garden or in the produce section at the local grocery store.
How can the availability of all of these fruits not require the need for a big pitcher of sangria, a good pie or even barbecue sauce? Yes, barbecue sauce!!
And a non-exhaustive list of summer vegetables, GO!
Yellow squash… zucchini squash…heirloom tomatoes…cucumbers…eggplant…corn…okra…green beans…lima beans…bell peppers…oh my!
***DEEP BREATH 2***
Please know, all squash is not created equally. There’s squash that is great for summer, and building renditions of prehistoric monuments, i.e., Stonehenge, then there’s squash that is great for fall and winter and acts as a great substitute for pasta, i.e. spaghetti squash.
This recipe centers around yellow squash, which is great for summer and as you can see in the picture above, building renditions, albeit loose ones, of prehistoric monuments. 🙂
This is a dish that my dad cooked a lot when we were growing up with fresh yellow squash from our garden. To this day, my parents still have a bountiful garden. While I was still in the store with a basket full of squash, I called my dad and asked him for the recipe he used for squash casserole. He quickly rattled off a lot of ingredients, in a short span of time, with no measurements – imagine that!!
I had a bunch of fresh yellow squash with no real specific use in sight. At least after speaking with my dad, I knew the main ingredients and I was able to piece this casserole together.
As I type this post, I have just finished off the last serving of casserole (I beat the Food Monster to it, for once) and cannot wait for you all to bring this recipe into your own kitchen. Enjoy!
Yellow Summer Squash Casserole
Yields: 6 Servings
Prep Time: 15 Minutes
Cook Time: 45 Minutes
- About 3 lbs Yellow Squash*
- 1 Tbsp Butter + 4 Tbsp Butter, melted
- 1 Large Onion, thinly sliced
- 2 Cloves of Garlic, minced
- 1 Cup Panko
- 1 Cup Cheddar Cheese
- 1 Cup Milk
- 2 Eggs
- Kosher Salt, to taste
- Fresh Cracked Black Pepper, to taste
- Preheat oven to 375 degrees F and grease a dish with softened butter or spray. Wash squash, slice in 1/4 inch slices and set aside.
- Melt 1 Tbsp of Butter in a medium size pan on medium-high heat, add onions and cook until translucent. Add garlic and cook for an additional 30 seconds.
- Add sliced squash to the pan and cook until slightly softened, about 8-10 minutes. Squash does not need to be cooked completely. Season with salt and pepper, to taste. Remove from heat and allow to cool slightly.
- While squash is cooling, in a medium bowl, combine the Panko and cheddar cheese. Add 1/2 tsp of kosher salt and 1/4 tsp of fresh cracked black pepper. Stir to mix well.
- In a separate bowl, whisk the milk and eggs together. Add 1 Cup of Panko /cheddar cheese mixture to the milk/egg mixture. Stir until well combined. Add squash to the mixture. It will seem like a lot of liquid, but it will bake up nicely with the egg, Panko and cheddar cheese.
- Add 4 Tbsp of melted butter to the remaining Panko/cheddar cheese mixture. Stir until all of the mixture is moistened with butter.
- Pour squash, egg/milk mixture into a prepared dish, move squash around so that it’s evenly spread in the dish. Top with remaining 1 Cup of Panko/cheddar cheese mixture.
- Place in oven and bake for 45 minutes. If the top is browning too quickly, you can cover the dish lightly with foil until the last 5 minutes of baking.
* Note: another great addition to this casserole would be zucchini squash. Zucchini squash is a summer squash. It looks similar in shape to yellow squash, but it is green in color. In lieu of 3 lbs of yellow squash, consider doing 1.5 lbs each for a spin on this dish.
© 2016 Biscuits & Savvy