Tuesday, January 19, 2010
My Produce Club basket includes a lot of yellow squash and I have a hard time using it up. It's just not one of our favorite vegetables. I've been looking and trying new yellow squash recipes, and I think this one hit gold!
This is another great Southern recipe from the family cookbook Gather Round the Table. I also prepared Cranberry Orange Bread from this cookbook.
recipe adapted from Gather Round the Table
serves 8 (I made a 1/2 recipe)
2 pounds yellow squash, diced
1 cup onion, chopped fine
2 tablespoons melted butter or margarine
1 cup finely crushed Club crackers, divided
1 1/2 cups shredded cheddar cheese
2 eggs, beaten
1 small jar diced pimiento, drained (I didn't have)
1/4 teaspoon salt
1/4 teaspoon pepper
Cook squash in water until tender but not mushy. Drain well and mash. Set aside. Saute onion in butter until tender. Combine onion, squash, 3/4 cup of the cracker crumbs, and remaining ingredients. Spoon into a greased 2-quart casserole. Sprinkle with remaining cracker crumbs. Bake at 350 degrees for 45 minutes
This was good and great sidedish to our grilled chicken breast. I like the texture of the yellow squash to be really mashed up and smooth, and the addition of the cracker crumbs inside the casserole made it more substantial. Good stuff!
I am sharing this at Tuesdays at the Table, Tempt My Tummy Tuesdays, and Tasty Tuesdays.
Easy Cooking | Simple Cooking