Summer Squash Casserole

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

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.


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