August 16, 2015

Summer Squash Souffle Casserole

Creamy Yellow Squash Casserole
Casseroles are a big deal in the South and I have tried my fair share of Squash Casseroles, especially during the holidays. Unfortunately, some of them can be watery or flavorless and I have never been a fan. Until now. This Summer Squash Souffle Casserole from Southern Cooking for Company is moist, creamy, rich, and delicious with a buttery crunchy topping. Serve it for your next potluck or holiday dinner and you'll be a fan just like me!
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I have featured five delicious Southern recipes from this book on the blog this week! 

Ingredients:

Makes 6-9 servings
  • 2 tbsp butter
  • 1 cup breadcrumbs (I used panko)
  • 2 lbs yellow crookneck squash, sliced
  • 1 medium onion, chopped (I used 1/2 a Vidalia onion)
  • 1 tsp salt
  • 1 cup milk
  • 2 large eggs, lightly beaten
  • 3 tbsp butter, melted
  • 3 tbsp flour
  • 2 cups Cheddar cheese, shredded
  • 2 tsp fresh thyme
  • salt and pepper, to taste

Directions:

  • Preheat oven to 350 degrees.
  • Grease a 1 1/2 quart baking dish (I used an 8X8 dish).
  • Melt the butter in a small skillet over medium-low heat.
  • When the butter is foamy, stir in the breadcrumbs.
  • Cook, stirring, until the crumbs are evenly crisp and golden brown. 
  • Combine the squash, onion, and salt in a large saucepan.
  • Cover with water and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, 15 to 20 minutes.
  • Drain and mash well.
  • Stir in the milk, eggs, melted butter, flour, cheese, and thyme and add salt and pepper to taste.
  • Spoon into a baking dish and bake for about 30 minutes.
  • Top with buttered breadcrumbs and bake for another 10 minutes longer, until browned.

The recipe calls for one medium chopped onion.
 I like to use sweet Vidalia onions, just a half, because they are huge! 
Wash and slice 2 lbs of crooked neck yellow squash. 
Combine the squash, onion, and salt in a large saucepan.
Cover with water and bring to a boil. Reduce the heat to low and simmer
 until the vegetables are tender, 15 to 20 minutes.
Drain and place in a large bowl.
Mash the squash mixture.
Stir in the milk, eggs, melted butter, flour, cheese, 
and thyme and add salt and pepper to taste.
Everything's better with cheese!
The recipe calls for fresh thyme. You can substitute dried like me but use 1/2
 of the amount since it is much stronger. 
Also don't forget to add salt and cracked black pepper.
Grease a baking dish and spoon mixutre into dish. 
Bake for about 30 minutes at 350 degrees.
Melt the butter in a small skillet over medium-low heat.
When the butter is foamy, stir in the breadcrumbs.
Cook, stirring, until the crumbs are evenly crisp and golden brown. 
*You can also toss the breadcrumbs with melted butter and spread onto the casserole to brown like I did with the panko breadcrumbs.
Top with buttered breadcrumbs.
Bake for another 10 minutes longer, until browned.
Cut into square portions (the recipe says 4 servings but as a side dish we had 9!).
Serve hot and enjoy!
 We served our Squash Casserole a few nights in a row. It went great with Peanut Butter Ham
 (a Paula Deen recipe) and Broccoli Cornbread
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