Recipes would be great for those of us who lack that inclination to throw together whatever the market brought in this week! Feel free to just copy & paste a recipe in the “Description” section if you do not have the time to go through the step-by-step process. Thank you very much for your contribution!

Find us on Facebook


Recipes in Season (0)

Summer Squash Casserole

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.

Source: Recipe courtesy Paula Deen/Food (Entered by Diane Rose)
Serves: Servings 6

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
  1. 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.


Comments added by fellow market members.