I have a secret. One of my favorite things about my husband being a pastor is fresh produce in the summer. Yes, you read that correctly. People in our church are constantly giving us fresh produce from their gardens. It.is.awesome. I have a general policy that I never turn down fresh produce. I mean, we have three growing boys. Why would I turn down free food?!? Enter the yellow squash.
I love squash, but my favorite thing to do with squash is to make this Easy Squash Casserole. My sweet grandmother, Helen, taught me how to make it. I sure wish I could eat with her one more time. In fact, my grandfather used to say that everyone should be so blessed to put their feet under Helen’s table. And boy was he correct. Everything she made was delicious.
This Squash Casserole is so simple and so southern. It is the perfect side to grilled chicken, grilled pork chops, or just a big ole juicy homegrown tomato. You really can’t go wrong with this casserole. Just slice up your squash, put a little bit of water in the pan and crank up the heat. Cook the squash until it’s tender.
Once the squash is tender, drain off the water, and “mash” it all up. I have this handy little tool, but you can just use a fork.
Now, all you have to do is add crushed Ritz crackers, shredded cheddar cheese, eggs, and butter and you’ll be good to go…well, you’ll need to bake it, but you know…
This Squash Casserole will knock your socks off. It’s so easy and yet so delicious. And even though my grandmother is no longer living, a piece of her lives on in this recipe and it makes me smile. Does anyone else have a special family recipe that just makes you think of someone?!? Aren’t those the best recipes? (Remember my other grandmother’s Homemade Boiled Custard? Oh mercy.)
- 8-10 medium sized yellow squash, cut
- 1/8 c. water
- 1 stick butter
- 1 sleeve Ritz crackers
- 1 c. shredded cheddar cheese
- 2 eggs
- salt and pepper
- Boil squash and water until squash is tender.
- Drain water and mash up squash.
- Add remaining ingredients.
- Stir and pour into a 9x13 pan (or two 8x8 pans)
- Bake at 350 for 20-25 minutes.
- This freezes easily. Let cool completely and then store in the freezer for up to six months. When you are ready to eat it, just thaw it completely and heat it through.
This recipe and others like it can be found at Meal Plan Monday.