Wednesday, August 06, 2008

Sweet squash casserole!

I should have posted this a little earlier when it was the peak of squash season, but my mother-in-law is still giving me some from her garden, so maybe you can still use this. It's from one of my favorite little cookbooks, Requested Recipes from Granny's Pink Rose Tea Room. This lady used to operate a cute little tea room in her Victorian-style home. I went there once, and everything she served was so different from the kind of stuff you usually eat, but so delicious!

2 lbs yellow squash: cooked, drained, mashed. (I dice three or four medium-sized squash and boil for 6 minutes, then mash with a fork in the colander. Just a rough mash will do.)
1 medium green pepper, chopped
1 bunch green onions, chopped (I sometimes leave out the peppers and onions if I don't have them on hand; it's still great!)
1/4 cup butter (If you don't do the peppers and onions, you won't need the butter either.)
1 cup milk
1/4 cup packed brown sugar (Here's where the sweet comes in!)
4 eggs
1 t. seasoned salt
1 pinch plain salt
1/2 cup cheddar cheese
Topping: 1/4 cup butter and 1/2 cup bread crumbs

Saute onions and pepper in butter. Put cooked, mashed squash in casserole dish. Mix milk, brown sugar, egg, salts, and cheese, and pour over squash. Make sure onions and pepper are cool before adding them to the casserole (I have scrambled my eggs before--when I didn't have any back-up ingredients to start over, and had to strain out all the scrambled bits. Not pretty.)

Bake at 350 for 30-40 minutes or until the center doesn't jiggle anymore. Melt butter and add bread crumbs, and bake for 10 more minutes.

This is great as leftovers!