Grandmama's Classic Squash Casserole
From Carrie Morey's hot little suppers cookbook
- • 6 tablespoons (3/4 stick) butter: 2 tablespoons melted, 4 tablespoons cut in bits
- • 4 or 5 yellow squash (1 1/2 to 2 pounds)
- • 1 cup chopped yellow onion
- • 4 large eggs
- • 3/4 teaspoon kosher salt, or more to taste
- • 1/8 teaspoon freshly ground black pepper, or more to taste
- • 2 cups whole milk
- • 1 pound Monterey Jack cheese
- • 1 cup dry breadcrumbs or crushed crackers (such as Ritz or Waverly Wafers)
- • Makes 8 servings
My entertaining style is relatively relaxed and informal and even simple. But that doesn't mean I'm not a control freak about it. Especially for these holiday meals. The menu is everything to me, and I make the same thing every year: the family dishes that have been passed down embody the holidays for me. It really isn't Thanksgiving without Grandmama's squash casserole. And if I have to go somewhere else for the meal, I'm either taking it with me, or fixing it for myself to have at home later that day.
- Preheat the oven to 350°F. Brush a 2- quart casserole dish with the melted butter.
- Slice the narrow neck of the squash into rounds. Cut the fatter bodies into quarters and chop.
- Combine the squash and onion in a saucepan with just enough water to cover, and simmer 5 to 7 minutes, until the squash are tender. Drain well in a colander.
- Beat the eggs in a large bowl with the salt and pepper. Stir in the milk and cheese and mix well. Add the squash and mix. Pour into the casserole dish. Top with the breadcrumbs and dot with the remaining 4 table-spoons butter.
- Bake 30 to 45 minutes, until the top is lightly browned and puffed.
Hot Little Tip
It really isn't Thanksgiving without Grandmama's squash casserole.