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!

Enter to win a copy of this new cookbook on the blog here. 

I have featured five delicious Southern recipes from this book on the blog this week! 

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. 

Top with buttered breadcrumbs.

Bake for another 10 minutes longer, until browned.

 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. 

Oh boy where does time go?! Just a day ago it seems it was Thanksgiving and I had so many recipes I wanted to share with y’all! Then time got away from me and now it’s 6 days into December! YIKES!
Forgive me for being behind but I just have to share this Carrot Souffle recipe I made for Thanksgiving dinner. It looks and has a similar texture to mashed sweet potatoes but instead of the traditional potatoes it’s pureed sweet carrots with a caramelized sugar topping!
 Scroll down for the recipe and a recap of our Thanksgiving day!

And since y’all have been so patient with me how about another giveaway?!

Adapted from http://www.doughmesstic.net 

 

Peel and chop your carrots.

Steam until fork tender and soft, about 20-30 minutes.

Add your remaining ingredients to a food processor and mix until combined.

Drain carrots and add to the food processor mixture and blend until smooth.

Pour into greased 4 ramekins or double the recipe like I did for 

Thanksgiving and pour into an 8X8 baking dish. Bake for 40 minutes.

Turn on the broiler.

Sprinkle the tops with additional brown sugar and broil for about one minute or until the sugar has caramelized on top.

 Mom making stuffing and Aunt Candie checking out the Black Friday ads.

 Mom and Uncle Mike prepping their tasty dishes and my happy Dad smiling because we were about to eat some delicious food!

 Uncle Mike sure is a ham! (Corny I know, but you know you smiled!)

Posing in the kitchen as I make my souffle!

I am THANKFUL for my Family!

We are lucky enough to rent a condo in Destin every Thanksgiving and spend the week with my Aunt and Uncle visiting from south Florida and my parents. Last year Ava was teeny tiny so this year was her first “real” Thanksgiving! My parents and Uncle Mike love to cook (Have you seen my Iron Chef battle video with my Uncle Mike?) and this year we had quite the spread even though we had a smaller group (Ashton is deployed overseas and my sweet Grandma passed on in July). My Dad made a Turducken for the first time, Mike made Ham, Crab Bisque, and Green Bean Casserole, Mom made Stuffing and Cranberries, and I made Carrot Souffles and Pumpkin Dip. For dessert my Uncle Mike, always the overachiever (haha) made a Key Lime Cheescake with key limes picked off his own tree! Ava liked the ham, cranberries, and Pumpkin Dip the most but she did try my Carrots too. What a blessing it was to spend some time with our family in beautiful Destin! I love my hometown! I just wish my Ashton could have been there!

Ava with her grandparents at the condo in Destin. She loved looking out at the water!

We had to take a pic for Ava’s Daddy!

 My little turkey didn’t want to stay still but we managed to snap a few shots! 

Her shirt is from Smooch Children’s Boutique, her turkey hair clip is made by Kraftie Kristina and her knit turkey hat is made by a local lady at an antique mall in Deridder, LA.

 
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