Recipes : Summer Squash Casserole : Food Network

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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

Directions
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.