We have a large crop of yellow squash this year, so I came up with this casserole recipe. I had stone ground wheat crackers on hand, so I mixed them with gruyere for a crisp topping. And of course I added fresh herbs from my flowerbed herb garden. One word for it: yum!
3 lb (about 8 cups) yellow squash
1 large onion
2 cloves garlic
1 Tbsp canola or extra light olive oil
2 Tbsp fresh basil
2 Tbsp fresh oregano
2 Tbsp fresh parsley
3 Tbsp flour
1 cup evaporated milk
1-½ cups (6 oz) cheddar cheese
½ tsp pepper, or to taste
1 tsp salt, or to taste
½ cup gruyere or Parmesan cheese
1 cup stone ground wheat crackers
To Make It:
Preheat the oven to 350F. Mist a 13”x9” baking dish with light oil. Set aside.
Wash and slice the squash into approximately ¼” to 1/3” slices. Coarsely chop the onion. Put a Dutch Oven on to heat on the stove over medium. Add the onion and garlic. Cover. Cook, stirring occasionally, until the squash is tender. The time can range from 5 minutes to 15, depending on how thick the slices are. Mince the garlic and herbs. When the squash is close to tender, add the garlic and herbs and cook two minutes longer. Remove from heat.
I used flour as a thickener. Put 3 Tbsp flour into a cup, preferably a clear one so that you can ensure it is well mixed. Add about ¼ cup of the evaporated milk and stir until smooth. If necessary, add more milk so you can get it smooth. Grate the cheddar cheese. Put the cheese, pepper, salt, flour/milk mixture, plus the rest of the milk into a medium bowl. Stir until well mixed.
Pour the cheese/milk/flour mixture to the squash in the Dutch Oven. Fold until the squash is well coated. Pour into the greased 9”x13” pan. Spread evenly.
Crush crackers until you have one cup. I have found the easiest way to do this is to put them in a plastic zipper bag and squashing them. Put the crushed crackers in a small mixing bowl. Finely grate the gruyere or Parmesan. Add to the crackers and toss to mix well. Sprinkle on top of the squash mixture.
Put into the oven and bake until lightly browned and bubbly.
|Serving Size||¾ cup|
|Number of Servings||10|
|Amount Per Serving|