I got the last of my garden planted yesterday! My wonderful husband built me three garden boxes, mulched all around the boxes, and we did our planting. I planted a lot of flowers, but for produce I planted tomatoes, cucumbers, peppers, broccoli, yellow squash, and a large assortment of herbs. I also tried one row each of carrots and corn. I’m very excited to see what kind if yield I get.
Being from New England and also having a mother who did not like to cook, I was used to vegetables two ways: raw in salad and boiled… to death. But Southerners do all kinds of amazing things with vegetables. They bread and fry them, saute them, and turn them into casseroles! I honestly could not believe all the ways they could be cooked, and how wonderful they could be.
About 30 years ago, my co-worker and friend Eleanor taught me to par boil yellow squash slices to just soften them, drain them and saute them in a lot of butter with a bunch of onion slices, seasoned with salt and pepper. Delicious! I have literally made this a million times and everyone loves it. But I recently decided to look for something else to do with yellow squash, and the Southern Yellow Squash Casserole hit my radar.
As you have no doubt learned already, there are very few recipes I leave as is. I enjoy tweaking them to my taste and preference, and thereby something new is born. Here is what I came up with:
Slice 4 medium sized yellow squash, and drop the slices in boiling water for 5 minutes. Drain. Melt 4T butter in a large pot. Add 1 medium sized chopped onion and the squash slices, and cook over medium for 8 to 10 minutes, stirring often, til softened. Remove from heat and set aside.
In a bowl, whisk 2 eggs, 1/2C each sour cream and mayonnaise, 1C grated sharp cheddar cheese, and 1/2t each salt & pepper. Mix egg mixture into yellow squash mixture and pour out into 2qt casserole dish sprayed with cooking spray.
Crush enough butter crackers to make 3/4C. Melt 3T butter and stir into cracker crumbs, coating well, and spread over surface of casserole. Bake at 350 F for 25 to 30 minutes til browned and bubbly.
Oh my gosh this is good! I served it the other night with grilled London Broil and homemade rolls. It was A-ma-zing!! We had a guest for dinner who was just thrilled with it!
So let’s pray my garden does well. If not there is always the Farmer’s Market …. but we will be cooking with veggies this Summer!
Enjoy your veggies!
Love, Grammy ❤