Cook squash and onion in a small amount of salted water; drain. Mash; add 1/3 stick of butter. Add egg, milk and cheese to squash. Place in a casserole. Top with bread crumbs (optional). Bake at 350 degrees for 30 minutes or until mixture is set and bubbly.
I make these casseroles in abundance in the summer when my sunburst summer squash are most prolific. They are assembled in aluminum pie pans, cooked, then frozen until ready to use. Simply thaw and place in the oven with whatever else you are cooking until thoroughly heated.
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I always serve this with BBQ ribs, blackeye peas, turnip greens and cornbread.
Originally Submitted
1/10/2013
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