Recipes : Summer Squash Casserole : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Summer Squash Casserole
Recipe courtesy Paula Deen

Ingredients
6 yellow or pattypan 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

Instructions
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 crumb topping right before you bake.