YELLOW SQUASH CASSEROLE
— 4 or 5 yellow squash
— 1 large onion (diced)
– Cut. squash in half lengthwise, then into rounds… and boil in slightly salted water just until tender.
— Drain.
— (OR pan sauté the rounds and the diced onion – seasoned in the pan – and cook in a splash of olive oil–just until they are soft, with some browning).
– mix the cooked squash and onions with:
– 2 eggs (beaten) – 1/2 stick butter (melted),
– 1 teaspoon sugar,
– 1 teaspoon salt,
– 1/2 teaspoon pepper
– 1/8 cup whole milk or cream
– Stir All together gently, and pour into a buttered 9″x 9″ oven-proof casserole dish.
– Top with breadcrumbs (sprayed with cooking oil to help them brown). A bread topping is optional. (*)
– Bake at 375º for 45 minutes to an hour.
Mmmm, Mmmm, Good!
(Source: Atkinson Family Louisiana Cookbook)
— (*) For the bread topping we recently tore slices of excellent bread into small crumbs, rolled them in a cup of melted butter, and placed them on top of the casserole to cover. The result was fantastic!
Mmmm Mmmm Mmmmmmmm!
(Source: Atkinson Family Cookbook)
