It may sound crazy, but I'm SO ready for Thanksgiving. I LOVE Thanksgiving. This will be the 6th year in a row that we are hosting our Thanksgiving get together at our house with other American friends here. Its a whole day of cooking, turkey frying, eating, football, games, and more eating! So, since I'm already thinking about it, I thought I'd post a Thanksgiving (or Christmas) dinner worthy recipe. Its just a really simple squash casserole that doesn't call for any cream of soups or anything like that. Just some cheese. It will be best with cheddar, but others will work fine, too. Mozzarella might be a little bland though. My mom has been making this recipe as long as I can remember. And of course its good any time of year!
Squash Casserole
2 lbs (~900g) yellow squash or zucchini
1 small onion (about 1/2 cup), chopped
1/4 tsp black pepper
3 Tbs butter
1 tsp salt
1 egg
1 cup grated cheese
1/2 cup milk
1 heaping cup cracker crumbs (or more to preference!)
Slice squash and dice onion. Place in a pot along with pepper and salt. Add enough water to barely cover the squash. Boil until tender, then drain. At this point, you might want to taste the squash to make sure it will be salty enough. Add extra salt and pepper if you think it needs it. Add 2 Tbs of the butter, milk and egg to the squash and onion. Mix well. Stir in cheese, then pour into a greased casserole dish (about a 7x11 or 8x8). Melt remaining butter and mix together with cracker crumbs. Crumble over squash. Bake 15-20 minutes at 350F (180C)--until crackers are brown and casserole is set.
Squash Casserole
2 lbs (~900g) yellow squash or zucchini
1 small onion (about 1/2 cup), chopped
1/4 tsp black pepper
3 Tbs butter
1 tsp salt
1 egg
1 cup grated cheese
1/2 cup milk
1 heaping cup cracker crumbs (or more to preference!)
Slice squash and dice onion. Place in a pot along with pepper and salt. Add enough water to barely cover the squash. Boil until tender, then drain. At this point, you might want to taste the squash to make sure it will be salty enough. Add extra salt and pepper if you think it needs it. Add 2 Tbs of the butter, milk and egg to the squash and onion. Mix well. Stir in cheese, then pour into a greased casserole dish (about a 7x11 or 8x8). Melt remaining butter and mix together with cracker crumbs. Crumble over squash. Bake 15-20 minutes at 350F (180C)--until crackers are brown and casserole is set.
hi sarah beth! just wondering what you would ask for at the market for yellow squash/zucchini. would xi1 hu2 lu (the light green zucchini) work? can you get actual yellow squash in your part of asia? (we can only get it at the western grocery store here) thanks!!!
ReplyDeleteHey, Angie--I grew up eating this with yellow squash, but I've NEVER seen it in my city. I just use the light green zucchini you are talking about. It works fine! Though I sometimes feel I have to add salt and pepper as it can be more bland than the yellow squash to me. I have already adapted my mom's original recipe here to add more salt and pepper, so definitely check your seasoning. What kind of cheese you use would also affect the end taste. And Pacific crackers are more bland to me than most of the ones I would choose in the US so that probably is why I have to add salt!
ReplyDeleteawesome, thanks so much for your quick reply!!! i'm excited to try this!
ReplyDeletehi sara beth! making this right now and i think you left out when to add the cheese? sorry if i just missed it!
ReplyDeleteUgh! Sorry, Angie! I hope you had it turn out okay. I fixed the recipe in the post.
ReplyDelete