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Saturday, September 27, 2014

Recipe Round Up: Summer Squash Casserole

This is really simple, and really tasty, and a good use of the billions of squash you will either grow or have given to you by those who do grow them in the summer and fall.

I have successfully made this with regular zucchini, using a blend of mozzarella, provolone, and parmesan in place of the cheddar cheese, I think adding some thyme and oregano, and it was delicious. You could use pepper jack or whatever other melting cheese you like. This is a versatile dish.

3 pounds yellow crookneck squash, sliced 1/4 - 1/2" thick (if your squash is really seedy, scoop out the seeds)
6 tablespoons of butter, divided
1 small onion, finely chopped
1 cup grated cheddar cheese
2 eggs, slightly beaten
1/4 cup mayonnaise (homemade or store bought)
1 teaspoon salt
3/4 cup panko or cracker crumbs, for topping

Grease a 9" by 11" baking dish and set aside. Preheat oven to 350 F.

Bring a medium pot of salted water to a boil. Simmer squash slices in it for 7 - 8 minutes, and drain immediately.

While the squash is simmering, sautée the onions in 4 tablespoons of butter until wilted and transparent. Add the drained squash to this and sautée for a couple minutes to get a little bit of browning on the squash. Remove from heat.

Stir the cheese, eggs, mayonnaise, and salt into the pan with the vegetables, and pour the whole thing into the greased baking dish.

Melt the remaining 2 tablespoons of butter and mix with the panko or cracker crumbs. Sprinkle evenly over the top of the vegetables in the baking dish. Bake, uncovered, for 20 - 25 minutes, until the crumbs are browned and the casserole is heated through. Serve with anything you like!

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