My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 26, 2012

Summer Squash Casserole

Of course I have another squash casserole recipe! If you could see the amount of squash on this farm you would not believe it. This is easy, delicious and can be made ahead. The kids will even eat it because you mash the squash and they have no idea, because it has lots of cheese.

Yesterday was freezing and canning again. More sauerkraut, 5 pounds yellow squash in the freezer and another head of cabbage. I have enough cukes for another batch of bread and butter pickles. I'll be making tomato juice and sauce by the weekend. It was 80 degrees this morning at 7:30 when I was in the garden. I'm praying for rain and storms today.

About 8 servings
print recipe

3 pounds yellow squash, cut into 1/4-inch thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoons pepper
1/8 teaspoon salt

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.

2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7-inch (or close) baking dish.

3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

4. Bake, uncovered, at 350 degrees for 30 minutes or until cheese melts and casserole is bubbly.

Cooks Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.


  1. LOVE IT! Gonna make for a 5th Sunday pot luck on Sunday. Would love to see some pix from your garden. Hugs Carol

  2. ooo, this sounds so good! You are busy busy, I used to love this time of year when I had the garden, well some days it became a bit too much much I miss it now.Making your own tomato juice, wow, now thats clever!

  3. Another classic! This is a summertime staple!

  4. Oh, now this is a KEEPER, Bev! I'm passing it on to my sister too!...:)JP

  5. yum but no squash here. it looks like none will be showing up this season.

  6. This sounds delicious. You are a very hard working woman, Beverly. Your pantry must be a showplace of nature's bounty and your superb culinary skills. xo


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