There are many, many squash casseroles out there; and I've probably tried most of them. There is something about squash casserole that I love. I don't know if it is the soft, creamy texture or simply the taste of the squash. Most squash casserole recipes I've made over the years have been very good. This particular one has found its way to the top of the ladder and is the only squash casserole recipe I use any more.
Paula Deen says that no southern cook is worth her salt without a good squash casserole recipe. Well, all you southern cooks, this is it! Put it in your repertoire. It's creamy and souffle-like. The ingredients are few and simple and it's truly southern.
What sets this recipe apart from the others Ive made is that the squash is peeled. I truly think that makes a difference; especially if you are stuck with thick-skinned squash.
The onion and squash slices will simmer in water until tender. After you drain the squash you will mash it up with a fork.
In the same pan combine the mashed squash and onions, 1/2 cup of the cheese, the mayonnaise and the crackers. You can make this recipe gluten free by using gluten free crackers.
Stir in the egg and the butter. Salt and pepper to taste.
Turn into a prepared baking dish, sprinkle with the remaining cheese and bake until the cheese is melted and squash is bubbling. Mmmmm....it's so creamy and good.
Classic Southern Squash Casserole
Adapted from Paula Deen's Paula Deen & Friends, Living It Up, Southern Style
Yields 8 to 10 servings
6 medium yellow summer squash (approximately)
1 small yellow onion
1-1/2 cups grated sharp Cheddar Cheese (about 6 ounces) - divided
1/2 cup Hellmanns Mayonnaise
10 soda crackers (saltines) - To make this a gluten free recipe use gluten free crackers
2 Tbsp. salted butter
Salt and pepper, to taste
Mise en place:
- preheat oven to 350°F..
- spray an 8-inch square baking dish with vegetable oil cooking spray
- peel the squash and cut into 1/4-inch slices
- chop onion
- grate cheese
- measure out mayonnaise
- place crackers in a plastic baggie and crush
- crack egg and lightly beat
- melt butter
Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 to 12 minutes. Drain the squash.
In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add 1/2 cup of the cheese, the mayonnaise, and the crumbled soda crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into the prepared baking dish. Top with the remaining 1 cup cheese. Bake for 25 minutes, or until the cheese is melted and the casserole is bubbly.