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Summer Squash Casserole
Source: Recipe courtesy Paula Deen/Food Network.com (Entered by Diane Rose)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.
Serves: Servings 6
Ingredients
6
yellow squash
1 cup
onions
1 clove
garlic
1/4 cup
parsley
1/2 stick
butter
2 slices
whole bread or crumbs
1 med. bowl
ice water
to taste
salt and pepper
1 cup
cracker crumbs
Step by Step 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.
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