With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . 🙂
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. 🙂
Partying over at
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Posted in Breakfast, Recipes, Sides, Sides
Tagged Breakfast, casserole, comfort food, easy, low carb, southern, squash, summer
I was really wanting some of Outback’s Aussie Fries and had some fresh yellow squash. Here’s what I came up with…
I didn’t measure anything.
Squash “Aussie Fries”
Long neck yellow squash (or might use zucchini)
cheddar cheese, shredded
bacon, cooked and chopped
Olive oil, salt, & pepper (plus other spices to your taste)
Cut squash lengthwise into fry shaped pieces
In a cast iron skillet, heat some light olive oil. Cook fries on all sides until lightly browned. Remove from skillet and place in oven proof baking dish.
Sprinkle with shredded cheese and bacon pieces.
Heat in oven until cheese is melted.
Serve with Spicy Ranch Dip or make your own by adding 1 tablespoon of cayenne to your own ranch dip recipe.
What a busy day! The weather is beautiful after being warned earlier in the week that we would have severe weather. The sun is shining brightly, the sky is bright blue and the humidity is down. It’s a good day to grill out for supper. I plan on stopping by the vegetable stand on the way home and picking up some farm-fresh veggies to put on grill beside whatever meat I can find at the grocery on way home. I’m thinking some nice yellow or zucchini squash, sliced lengthwise, drizzled with melted butter and sprinkled with sea salt and fresh ground black pepper would be tasting real good tonight! 🙂
We’re going to pop up the camper today and air it out in anticipation of camping this weekend. Hopefully we can and the weather will cooperate. The girls are looking forward to it. It will be our first time camping this year and usually we’ve already gone a few times.
The Cardinals play the Astros tonight so I get to listen to an exciting baseball game while preparing supper. Go Cards!!!
Posted in Home and Family
Tagged busy, butter, camper, camping, Cardinals, grilling, pepper, sea salt, squash, sun, thursday, weather, zucchini