I have some squash our friends grew and decided I wanted to make a
squash casserole. I snagged this one off rfc quite a while ago, it's
really, great.

The recipe calls for 1-1/2 to 2 cups sliced squash.
http://i29.tinypic.com/28cm043.jpg

Rather than steam the squash as the recipe called for, I decided to
cook it in a little butter and get some browning on it for additional
flavor.
http://i27.tinypic.com/2db340w.jpg

While the squash was cooking I whipped up some eggs
http://i25.tinypic.com/2uq0ykj.jpg

Put the cooked squash in a mixing bowl.
http://i27.tinypic.com/25qub21.jpg

Add the beaten eggs and other ingredients.
http://i27.tinypic.com/9sz8f6.jpg
http://i29.tinypic.com/25jdohh.jpg

Place in casserole dish. Another thing I need is a decent casserole
dish.
http://i27.tinypic.com/2w4y4o0.jpg

Hot out of the oven.
http://i28.tinypic.com/2v8k7yf.jpg

The macro of course.
http://i26.tinypic.com/2llgbaq.jpg

I made only a couple of changes to the recipe. I sauted the squash, I
added a little more onion and used Feta cheese instead of Parmesan.


@@@@@ Now You're Cooking! Export Format

Squash Casserole

vegetables

1-1/2 - 2 c. sliced yellow squash, steamed; until just tender
1 c. grated parmesan cheese
1 c. dried bread crumbs
1 c. milk
1 tbs. minced onion
1 tbs. melted butter
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Place in a 1-1/2 quart casserole. Bake at 350
degrees for 1 hour.

The casserole is usually served in individual serving dishes as a
'side' to the main course. It's puffy because of the beaten eggs. Not
over-laden with salt, and very, very tasty!

Notes: Jill McQuown on rfc


** Exported from Now You're Cooking! v5.84 **

Enjoy

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/02

Christine Dabney wrote:
> On Fri, 14 Aug 2009 21:11:27 -0700, koko > wrote:
>
>> I have some squash our friends grew and decided I wanted to make a
>> squash casserole. I snagged this one off rfc quite a while ago, it's
>> really, great.
>
>> Squash Casserole
>
>> Notes: Jill McQuown on rfc
>
>> Enjoy
>>
>> koko
>
> I have made this many, many times..using Jill's recipe. It is very
> good. I might try it with feta next time...
>
> Christine

D.A. question he how would fresh bread crumbs work, in your opinion?

TammyM

On Sat, 15 Aug 2009 10:29:52 -0700, TammyM > wrote:

>Christine Dabney wrote:
>> On Fri, 14 Aug 2009 21:11:27 -0700, koko > wrote:
>>
>>> I have some squash our friends grew and decided I wanted to make a
>>> squash casserole. I snagged this one off rfc quite a while ago, it's
>>> really, great.
>>
>>> Squash Casserole
>>
>>> Notes: Jill McQuown on rfc
>>
>>> Enjoy
>>>
>>> koko
>>
>> I have made this many, many times..using Jill's recipe. It is very
>> good. I might try it with feta next time...
>>
>> Christine
>
>D.A. question he how would fresh bread crumbs work, in your opinion?
>
>TammyM

I wouldn't use fresh due to the amount of liquid in the dish, not only
the milk and egg that's added but from the squash itself. I used panko
and it worked just fine. Or I would scatter the fresh bread crumbs on
a cookie sheet and put them in a 350* oven for a while to dry out a
bit.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

"koko" > wrote in message
...
>
> I have some squash our friends grew and decided I wanted to make a
> squash casserole. I snagged this one off rfc quite a while ago, it's
> really, great.
>
> The recipe calls for 1-1/2 to 2 cups sliced squash.
> http://i29.tinypic.com/28cm043.jpg
>
> Rather than steam the squash as the recipe called for, I decided to
> cook it in a little butter and get some browning on it for additional
> flavor.
> http://i27.tinypic.com/2db340w.jpg
>
> While the squash was cooking I whipped up some eggs
> http://i25.tinypic.com/2uq0ykj.jpg
>
> Put the cooked squash in a mixing bowl.
> http://i27.tinypic.com/25qub21.jpg
>
> Add the beaten eggs and other ingredients.
> http://i27.tinypic.com/9sz8f6.jpg
> http://i29.tinypic.com/25jdohh.jpg
>
> Place in casserole dish. Another thing I need is a decent casserole
> dish.
> http://i27.tinypic.com/2w4y4o0.jpg
>
> Hot out of the oven.
> http://i28.tinypic.com/2v8k7yf.jpg
>
> The macro of course.
> http://i26.tinypic.com/2llgbaq.jpg
>
> I made only a couple of changes to the recipe. I sauted the squash, I
> added a little more onion and used Feta cheese instead of Parmesan.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Squash Casserole
>
> vegetables
>
> 1-1/2 - 2 c. sliced yellow squash, steamed; until just tender
> 1 c. grated parmesan cheese
> 1 c. dried bread crumbs
> 1 c. milk
> 1 tbs. minced onion
> 1 tbs. melted butter
> 2 eggs, slightly beaten
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> Combine all ingredients. Place in a 1-1/2 quart casserole. Bake at 350
> degrees for 1 hour.
>
> The casserole is usually served in individual serving dishes as a
> 'side' to the main course. It's puffy because of the beaten eggs. Not
> over-laden with salt, and very, very tasty!
>
> Notes: Jill McQuown on rfc
>
>
> Enjoy
>
> koko
> --
>

Glad you enjoyed it! I see absolutely no reason why you couldn't (or
shouldn't saute the squash) rather than steam it first

This is one of those recipes I cobbled together after having eaten squash
casserole as a side dish in many "home cooking" restaurants back in Memphis.
There's a place on Poplar Avenue that did a spectacular job of it and I got
some hints from a cook there. The original Dixie Cafe is in what used to be
Kemmons Wilson's first house. (He's the guy who founded Holiday Inn; alas,
they tore down the original Holiday Inn on Summer Avenue and put up a strip
mall which, last time I saw it, contained pawn shops and those check
cashing places... what a shame! A piece of history, gone.) The first time
I tried to make the casserole I didn't steam the squash first. The
casserole turned out okay but it didn't have that light fluffy almost
whipped texture I was used to. That's why I steam it first. But saute away
if it works for ya! And good call on the feta... I may try that the next
time!

Jill