Ritzy Summer-Squash Casserole

They said it wasn’t pretty, but it sure tastes good. 🙂

Summer squash casserole is such a Southern food standard. I was first introduced to it while living in Savannah, Georgia. My friend made it by coarsely mashing boiled yellow squash and onions, mixing in mayonnaise and parmesan, and then baking it as a casserole with breadcrumbs on top. Simple and tasty!!

This version is a little bit more upscale- if one can use the word upscale to describe a squash casserole! 😉 It was really full-flavored and delicious. I substituted a breadcrumb-panko mixture for the homemade breadcrumbs- a mistake in retrospect. Next time I’ll take the extra time to top it with the fresh breadcrumbs. This recipe was adapted from The New York Times, contributed by Julia Reed. Great!

Yield: 8 to 10 servings

• 2 pounds yellow summer squash (about 3 large)
• 7 tablespoons butter
• 1 large onion, chopped (I used 2 small Walla Walla onions and a red onion from my CSA share)
• 1 to 3 large cloves garlic, chopped, to taste
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 jalapeño or Serrano pepper, seeded and chopped (optional)
• 4 slices plain white bread, toasted (or 3/4 cup breadcrumbs or panko)
• 24 Ritz crackers, crumbed in food processor (I used Trader Joe’s Golden Round Crackers)
• ½ pound sharp cheddar cheese, grated (I used extra-sharp)
• 4 large eggs, beaten
• ½ cup heavy whipping cream
• 1 teaspoon granulated sugar
• 1 teaspoon coarse salt
• ¼ teaspoon cayenne pepper
• chopped parsley, for garnish, optional

1. Crumb the toast in a food processor, melt 1 tablespoon of butter and pulse together. Set aside.
2. Crumb the crackers in the bowl of a food processor. Set aside.
3. Mince the garlic in the bowl of a food processor. Then dice the onions in the same bowl. Remove and set aside.
4. Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish, or spray with cooking spray.
5. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 7 to 10 minutes. Drain. Purée in a food processor.
6. Melt remaining 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender.
7. In a large bowl, mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well.
8. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 to 45 minutes.
9. Garnish with minced parsley, as desired. Serve.

One Year Ago:

• Roasted Sicilian Eggplant & Ricotta Bake

Two Years Ago:

• Warm Potatoes with Salsa Verde
• French Green Lentil & Beet Salad with Orange-Mustard Vinaigrette

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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