I have such distinct memories of this casserole. I remembered it having the flavor that it was cooked in bacon fat and having lots of black pepper. My cousin doesn’t remember it that way. She sent me her mom’s recipe, and it was very good. But somehow I needed to recreate my memory. So I did.

I sautéed the onions and squash in bacon fat and layered in fresh ground pepper any chance I could. You need to make those adjustments and seasoning for yourself. I also changed what was saltine crackers with panko bread crumbs that I seasoned with a little salt, black pepper and some garlic powder.

Don’t forget this freezes really well.

I can’t wait to hear what you think!

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Summer Squash Casserole

A great dish to use up your summer harvest. It freezes really well.

Course: Everything Else, Middles

Cuisine: American, Southern

Keyword: casserole, Summer Squash

Servings: 8

Ingredients

• 1 Lg. Sweet White Onion, like Visalia or Maui, chopped
• 2-3 Cups Summer (crookneck) Squash, diced I usually use 4-6 whole squash
• Bacon Fat Make the bacon for the potato salad and use the fat here.
• 2 Lg. Eggs, slightly beaten
• 1/2 Stick Unsalted Butter, sliced
• 1/2 Cup Mayonnaise
• 1 Tbs. Granulated White Sugar
• 1 Cup, or more Grated Sharp Cheddar Cheese, divided
• 1-1/2 Cups Fresh Panko Bread Crumbs, season well with salt & pepper
• 1/4 tsp. Cayenne Pepper, optional
• Fresh chopped herbs, oregano or tarragon work well.

Instructions

• Preheat oven to 350°

  Cook the onion and then add squash and cook until still al dente, then pour into a large mixing bowl.

  Stir in the eggs, butter, mayonnaise, sugar, half of the cheese and half the panko.

  Season with cayenne, salt & pepper and herbs. Mix well.
• Pour into a buttered 9x13 baking dish. Top with remaining cheese and panko. Give a good drizzle of olive oil.

  Bake for 20 minutes until golden brown and bubbly.

  Garnish with some fresh herbs.

  Serve hot.

  This dish freezes well.