Typically casseroles are associated with the cooler months. They’re rich, creamy comfort foods, soothing to the soul on a brisk winter evening.
Yellow Squash Casserole is one casserole that’s meant for the height of summer when the yellow “crook neck” squash is in season. This is a casserole that’s been a southern favorite for a number of years. You’ll find a recipe for it in any southern church cookbook. Variations are fairly slight between recipes. Almost all call for a combination off eggs, mayo, cheddar cheese, and a cracker crumb topping.
A few renegade recipes can be found here and there that call for corn flakes instead of crackers or sour cream, possibly even cottage cheese instead of mayo.
Yellow squash casserole is one of my son’s favorite dishes. He always requests it be on the Thanksgiving table even though an acorn or butternut squash casserole would be more fitting.
Below are a few pictures of my son playing this past Monday in the SC Junior Clay Court State Championship in Greenville, SC. Including a few pictures of my kids every now and then is the only way I get certain relatives to look at my blog. (Not naming any names here.)
If you look closely, you can see what we refer to as his “neck beard”. He is only 15 and has been shaving since he was 14. The majority of his facial hair tends to grow on his neck instead of his chin and sides of his face. Maybe it’s something in the squash?
He’s been growing his neck beard out for weeks in anticipation of his yearly “Man Week” trip out to Montana to go fly fishing with his Uncle Nighthawk. He and my husband just left at 4am this morning. I was still half asleep when they departed, but I’m pretty sure I yelled at my husband as they left, “Don’t let my boy get eaten by a bear.” It’s a recurring “Man Week” fear.
Yellow Squash Casserole
- 4-6 yellow squash, sliced into 1/4 inch slices
- 5 tablespoons butter, divided
- 1/2 a sweet onion, diced
- 1 1/2 cups (6-oz) shredded sharp Cheddar cheese
- 2 large eggs, lightly beaten
- 1/3 cup mayo
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 25 round buttery (Ritz) crackers, crushed
- Place squash in a steamer basket and steam 5-6 minutes, just until tender. Place on paper towels to remove excess moisture.
- Preheat oven to 350 degrees.
- In a skillet, melt 4 tablespoons butter over medium-high heat. Add onion and saute 3-5 minutes, until soft.
- Remove skillet from heat. Stir in remaining ingredients, except crackers and remaining 1 tablespoon butter.
- Spoon mixture into a lightly greased 11 x 7-inch baking dish.
- Melt remaining 1 tablespoon butter in the microwave and stir into crushed crackers. Sprinkle over top of casserole.
- Bake at 350 for 30-35 minutes.
Yield: 8 servings
More Yellow Squash Recipes