Jun 27, 2012

Sandy's Squash Casserole

Now, squash casserole is a summer staple.  We used to get heaping bowls of it for lunch in the cafeteria at school- replete with bread crumbs and cheddar cheese.  I'm not sure of the actual squash content.  This recipe comes from Sam Beall's daddy, Sandy.  I have posted it before, but with the bumper crop of squash on hand, it's time for y'all to make it again.

Another favorite from the Blackberry Farm Cookbook (seriously, go buy that cookbook- it's photographs are gorgeous, and the Bealls know their way around the kitchen), you will never want a bread-crumb laden, can of cream of whatever, squash casserole again.  Unless you are my husband, but that is another tale all together.

So the recipe-


  •  1/2 stick of unsalted butter, plus two tablespoons
  • 1 large vidalia onion finely chopped
  • 4 medium yellow summer squash (about 2 pounds total- sometimes I add a bit more, since I love, love, love summer squash), cut into 1/4 inch slices
  • 1/2 cup grated parmesan (this doubles the original recipe)
  • 1 and 1/2- 2 cups grated manchego (ditto, and I just can't get enough cheese)
  • 1 cup fresh bread crumbs (I had to use panko, as Buddy had decided to carbo-load and eat my loaf of bread)
  • 2 large eggs, lightly beaten,
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper 

1.  Preheat the oven to 375 degrees.  Butter an 8x8 baking dish and set aside.
2.  In a large skillet, melt the butter over medium-high heat.  Add the onion to the butter, and cook, stirring often until the onion is softened (about 5 minutes).
3.  Add the squash and stir well.  Cover and cook, stirring often until the squash is tender but not browned.  (The recipe says 7-8 minutes, it normally takes me about 15)
4.  Transfer the squash to a large bowl, and let it cool for a few minutes.
5.  Stir in the cheese, but reserve 1/4 cup of the manchego.
6.  Stir in 1/2 cup of the bread crumbs.
7.  Stir in the eggs and salt and pepper.  Transfer the mixture to the baking dish.
8.  In a small bowl, combine the remaining manchego, bread crumbs, and 2 tablespoons of melted utter.  Scatter the crumb mixture over the casserole.
9.  Bake for 30 minutes, until the top is crisp and golden and a knife inserted into the center comes out clean.  Serve hot.

Another perfect example of nap time cookery.  I put this together without baking early in the day, while Miss Priss deigned to nap longer than 20 minutes.  Then I just had to pop it in the oven along with my pork tenderloin when my company came over.  While they enjoyed a pre-dinner drink, I bathed and fed Miss Priss, paraded her around in all her pre-bed pj-ed adorableness while my dinner cooked.

Plus, the manchego cheese just takes it above and beyond.  What is your favorite squash casserole recipe?  Morgan's involves cream of chicken, sour cream, and pepperidge farm bread crumbs in large quantities.  It's tasty, I must admit,  and more importantly, it's how his mama made it, which always taste best of all!


  1. Looks delicious. Will be making this weekend. Yum.

  2. Oh yum! I love squash casserole. My mom makes one that is divine.


I love to hear from y'all, so drop me a line!