Summer Squash Casserole
Recipe courtesy: Paula Deen
6 servings

6 yellow or patty pan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or 
enough to cover casserole

Preheat oven to 350 degrees F.

Peel and cut squash into cubes.
Boil until tender, about 5 to 7 minutes, and drain.
Brown onion, garlic, and parsley in 2 tablespoons butter
seasoned with salt and pepper.

Soak bread in ice water and wring out; chop fine.
Add to onion and garlic mixture; cook, stirring, for 2 to 3 
minutes. Add drained squash and cook 2 to 3 minutes 
more, stirring. Remove from heat. Beat egg and add, 
allowing it to absorb into the mixture. Season with salt 
and pepper, if needed.

Place in casserole dish or baking pan.
Cover top with cracker crumbs and dot with remaining butter.
Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days 
before baking, but you should add the bread (cracker) crumb 
topping right before you bake.



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