Got a good buy at the farm stand last weekend on six nice sized fresh yellow
(crookneck) squash. Yes, they're still in season here, although with this
cold snap (thanks "Sandy!") I suspect I got the last of the local harvest.
When I bought it I thought hmmm, squash casserole!

I haven't made it in quite some time. I'll be baking it tomorrow.

Squash Casserole

2 c. sliced yellow squash, steamed until just tender
1 c. grated Parmesan cheese
1 c. dried bread crumbs (I use cornbread crumbs)
1 c. milk
1 small minced onion
1-2 Tbs. melted butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
Dried herbs (optional): parsley, sage, thyme

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

The result should be moist and somewhat fluffy under a lightly browned top.
You may scoop the mixture into individual glass ramekins prior to baking if
desired. Watch carefully and cut the baking time if needed.

Jill

On Wed, 31 Oct 2012 00:00:34 -0400, "jmcquown" >
wrote:

>Got a good buy at the farm stand last weekend on six nice sized fresh yellow
>(crookneck) squash. Yes, they're still in season here, although with this
>cold snap (thanks "Sandy!") I suspect I got the last of the local harvest.
>When I bought it I thought hmmm, squash casserole!
>
>I haven't made it in quite some time. I'll be baking it tomorrow.
>
>Squash Casserole
>
>2 c. sliced yellow squash, steamed until just tender
>1 c. grated Parmesan cheese
>1 c. dried bread crumbs (I use cornbread crumbs)
>1 c. milk
>1 small minced onion
>1-2 Tbs. melted butter
>2 eggs, lightly beaten
>1/2 tsp. salt
>1/4 tsp. pepper
>Dried herbs (optional): parsley, sage, thyme
>
>Combine all ingredients in a 1-1/2 quart casserole dish. Bake at 350F
>degrees for 1 hour.
>
>The result should be moist and somewhat fluffy under a lightly browned top.
>You may scoop the mixture into individual glass ramekins prior to baking if
>desired. Watch carefully and cut the baking time if needed.
>
>Jill

I've wondered about this dish. Summer squash are such a tender
vegetable. Is there squash texture left in the casserole or is it
more like a baked custard?
Janet US

"Janet Bostwick" wrote in message
...

On Wed, 31 Oct 2012 00:00:34 -0400, "jmcquown" >
wrote:

>Got a good buy at the farm stand last weekend on six nice sized fresh
>yellow
>(crookneck) squash. Yes, they're still in season here, although with this
>cold snap (thanks "Sandy!") I suspect I got the last of the local harvest.
>When I bought it I thought hmmm, squash casserole!
>
>I haven't made it in quite some time. I'll be baking it tomorrow.
>
>Squash Casserole
>
>2 c. sliced yellow squash, steamed until just tender
>1 c. grated Parmesan cheese
>1 c. dried bread crumbs (I use cornbread crumbs)
>1 c. milk
>1 small minced onion
>1-2 Tbs. melted butter
>2 eggs, lightly beaten
>1/2 tsp. salt
>1/4 tsp. pepper
>Dried herbs (optional): parsley, sage, thyme
>
>Combine all ingredients in a 1-1/2 quart casserole dish. Bake at 350F
>degrees for 1 hour.
>
>The result should be moist and somewhat fluffy under a lightly browned top.
>You may scoop the mixture into individual glass ramekins prior to baking if
>desired. Watch carefully and cut the baking time if needed.
>
>Jill

I've wondered about this dish. Summer squash are such a tender
vegetable. Is there squash texture left in the casserole or is it
more like a baked custard?
Janet US



You know, I've never had baked custard! But yes, there's still some squash
texture

Jill

On Oct 31, 6:45*am, "jmcquown" > wrote:

>
> You know, I've never had baked custard! *But yes, there's still some squash
> texture
>
> Jill

Jill, this one doesn't have a custard consistency and the squash keeps
it shape. It's my favorite.

http://hizzoners.com/recipes/vegetab...uash-casserole

"ImStillMags" wrote in message
...

On Oct 31, 6:45 am, "jmcquown" > wrote:

>
> You know, I've never had baked custard! But yes, there's still some
> squash
> texture
>
> Jill

Jill, this one doesn't have a custard consistency and the squash keeps
it shape. It's my favorite.

http://hizzoners.com/recipes/vegetab...uash-casserole


Sounds tasty! (I'd leave out the chives, never been a fan.) I've never had
squash casserole made with cheddar cheese... hmmm.

Jill

On Wed, 31 Oct 2012 06:46:58 -0600, Janet Bostwick
> wrote:

> I've wondered about this dish. Summer squash are such a tender
> vegetable. Is there squash texture left in the casserole or is it
> more like a baked custard?

I looked at it and thought "mush".

--
Food is an important part of a balanced diet.

"sf" wrote in message ...

On Wed, 31 Oct 2012 06:46:58 -0600, Janet Bostwick
> wrote:

> I've wondered about this dish. Summer squash are such a tender
> vegetable. Is there squash texture left in the casserole or is it
> more like a baked custard?

I looked at it and thought "mush".

--
Food is an important part of a balanced diet.



It's not "mush". I guess you've never had squash casserole (mine or anyone
else's).

Jill

On Wed, 31 Oct 2012 12:02:29 -0400, "jmcquown" >
wrote:

> It's not "mush". I guess you've never had squash casserole (mine or anyone
> else's).

No, I haven't. I've looked at recipes and they just don't appeal.

--
Food is an important part of a balanced diet.

"sf" wrote in message ...

On Wed, 31 Oct 2012 12:02:29 -0400, "jmcquown" >
wrote:

> It's not "mush". I guess you've never had squash casserole (mine or
> anyone
> else's).

No, I haven't. I've looked at recipes and they just don't appeal.

--
Food is an important part of a balanced diet.



Okay, so don't eat squash casserole. It's delicious, but hey, no skin off
my nose if you don't ever try it.

Jill

"jmcquown" wrote in message ...

"ImStillMags" wrote in message
...

On Oct 31, 6:45 am, "jmcquown" > wrote:

>
> You know, I've never had baked custard! But yes, there's still some
> squash
> texture
>
> Jill

Jill, this one doesn't have a custard consistency and the squash keeps
it shape. It's my favorite.

http://hizzoners.com/recipes/vegetab...uash-casserole


Sounds tasty! (I'd leave out the chives, never been a fan.) I've never had
squash casserole made with cheddar cheese... hmmm.

Jill



I should note, slicing squash for this recipe is the *only* thing I've ever
used my food processor for. I really don't need one but so many people said
they were so great! Not in my experience. I can (and do) accomplish the
same thing with a good knife. I really should get rid of the FP, it's just
wasting space in the box in the pantry. I haven't used it once in 5 years.

Jill

On Oct 31, 7:15*am, ImStillMags > wrote:
> On Oct 31, 6:45*am, "jmcquown" > wrote:
>
>
>
> > You know, I've never had baked custard! *But yes, there's still some squash
> > texture
>
> > Jill
>
> Jill, this one doesn't have a custard consistency and the squash keeps
> it shape. *It's my favorite.
>
> http://hizzoners.com/recipes/vegetab...uash-casserole

Recipe printed and into my Sitara file where I find myself often
cooking from, thank you!

Please tell, can the dish be prepared to portion-freeze raw or baked
without the squash becoming mushy when thawed to bake later, or can it
be portion-baked and frozen without the mushy problem when thawed and
re-heated?
....PickyLovesSitaraRecipes!

On Wed, 31 Oct 2012 11:45:50 -0700 (PDT), Jeanine Alyse
> wrote:

>On Oct 31, 7:15*am, ImStillMags > wrote:
>> On Oct 31, 6:45*am, "jmcquown" > wrote:
>>
>>
>>
>> > You know, I've never had baked custard! *But yes, there's still some squash
>> > texture
>>
>> > Jill
>>
>> Jill, this one doesn't have a custard consistency and the squash keeps
>> it shape. *It's my favorite.
>>
>> http://hizzoners.com/recipes/vegetab...uash-casserole
>
>Recipe printed and into my Sitara file where I find myself often
>cooking from, thank you!
>
>Please tell, can the dish be prepared to portion-freeze raw or baked
>without the squash becoming mushy when thawed to bake later, or can it
>be portion-baked and frozen without the mushy problem when thawed and
>re-heated?

I wouldn't make that recipe, it's primarilly fat laden ingredients...
adding some squash doesn't in anyway reduce all those empty fat
calories. However I use lots of summer squash to make ratatouille,
and that freezes very well. I very rarely cook with dairy.

On 10/31/2012 11:13 AM, sf wrote:
> On Wed, 31 Oct 2012 12:02:29 -0400, "jmcquown" >
> wrote:
>
>> It's not "mush". I guess you've never had squash casserole (mine or anyone
>> else's).
>
> No, I haven't. I've looked at recipes and they just don't appeal.


We grew up eating squash casserole, so it is comfort food for many of us
Southerners. My grandmother's recipe is similar, and we use lots of
freshly cracked black pepper. Grandma never used parmesan cheese and I
don't think her mother did, either.

Becca

On Wed, 31 Oct 2012 08:56:26 -0700, sf > wrote:

>On Wed, 31 Oct 2012 06:46:58 -0600, Janet Bostwick
> wrote:
>
>> I've wondered about this dish. Summer squash are such a tender
>> vegetable. Is there squash texture left in the casserole or is it
>> more like a baked custard?
>
>I looked at it and thought "mush".

That's been my reaction every time I have seen Paula Dean prepare this
dish. I understand it is iconic Southern fare. I'm going to have to
try it some time just to see for myself. Jill gives pretty straight
forward directions so I shouldn't flub it.
Janet US

On Oct 31, 11:45*am, Jeanine Alyse > wrote:
> On Oct 31, 7:15*am, ImStillMags > wrote:
>
> > On Oct 31, 6:45*am, "jmcquown" > wrote:
>
> > > You know, I've never had baked custard! *But yes, there's still some squash
> > > texture
>
> > > Jill
>
> > Jill, this one doesn't have a custard consistency and the squash keeps
> > it shape. *It's my favorite.
>
> >http://hizzoners.com/recipes/vegetab...uash-casserole
>
> Recipe printed and into my Sitara file where I find myself often
> cooking from, thank you!
>
> Please tell, can the dish be prepared to portion-freeze raw or baked
> without the squash becoming mushy when thawed to bake later, or can it
> be portion-baked and frozen without the mushy problem when thawed and
> re-heated?
> ...PickyLovesSitaraRecipes!

I've never frozen it Picky. I have a suspision that the squash would
be mushier after thawing it out though.

My son is on a diet and he bakes a squash casserole using spaghetti
squash and canned tuna and little cubes of Laughing Cow process cheese.
Oddly enough, it's the only dish that he knows how to prepare. He'll
make two servings and eats both - at different times, of course. He
really seems to like it and makes it several times a week. I wish he'd
use a cheaper squash and Velveeta instead of Laughing Cow. Anyway, it's
a low calorie dish.

On 10/31/2012 3:45 AM, jmcquown wrote:
> "Janet Bostwick" wrote in message
> ...
>
> On Wed, 31 Oct 2012 00:00:34 -0400, "jmcquown" >
> wrote:
>
>> Got a good buy at the farm stand last weekend on six nice sized fresh
>> yellow
>> (crookneck) squash. Yes, they're still in season here, although with
>> this
>> cold snap (thanks "Sandy!") I suspect I got the last of the local
>> harvest.
>> When I bought it I thought hmmm, squash casserole!
>>
>> I haven't made it in quite some time. I'll be baking it tomorrow.
>>
>> Squash Casserole
>>
>> 2 c. sliced yellow squash, steamed until just tender
>> 1 c. grated Parmesan cheese
>> 1 c. dried bread crumbs (I use cornbread crumbs)
>> 1 c. milk
>> 1 small minced onion
>> 1-2 Tbs. melted butter
>> 2 eggs, lightly beaten
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> Dried herbs (optional): parsley, sage, thyme
>>
>> Combine all ingredients in a 1-1/2 quart casserole dish. Bake at 350F
>> degrees for 1 hour.
>>
>> The result should be moist and somewhat fluffy under a lightly browned
>> top.
>> You may scoop the mixture into individual glass ramekins prior to
>> baking if
>> desired. Watch carefully and cut the baking time if needed.
>>
>> Jill
>
> I've wondered about this dish. Summer squash are such a tender
> vegetable. Is there squash texture left in the casserole or is it
> more like a baked custard?
> Janet US
>
>
>
> You know, I've never had baked custard! But yes, there's still some
> squash texture
>
> Jill

"dsi1" wrote in message ...

My son is on a diet and he bakes a squash casserole using spaghetti
squash and canned tuna and little cubes of Laughing Cow process cheese.
Oddly enough, it's the only dish that he knows how to prepare. He'll
make two servings and eats both - at different times, of course. He
really seems to like it and makes it several times a week. I wish he'd
use a cheaper squash and Velveeta instead of Laughing Cow. Anyway, it's
a low calorie dish.


Okey doke. I never have cared for spaghetti squash. IMHO it's too fibrous
for a casserole like this.

Where did you get the idea Velveeta is cheap? LOL It's processed cheese,
sure, but a block of it isn't cheap.

I've seen ads for those little triangles of Laughing Cow cheese... seems
like more of a snack than something you'd cook with.

Jill

On 10/31/2012 3:45 AM, jmcquown wrote:
> "Janet Bostwick" wrote in message
> ...
>
> On Wed, 31 Oct 2012 00:00:34 -0400, "jmcquown" >
> wrote:
>
>> Got a good buy at the farm stand last weekend on six nice sized fresh
>> yellow
>> (crookneck) squash. Yes, they're still in season here, although with
>> this
>> cold snap (thanks "Sandy!") I suspect I got the last of the local
>> harvest.
>> When I bought it I thought hmmm, squash casserole!
>>
>> I haven't made it in quite some time. I'll be baking it tomorrow.
>>
>> Squash Casserole
>>
>> 2 c. sliced yellow squash, steamed until just tender
>> 1 c. grated Parmesan cheese
>> 1 c. dried bread crumbs (I use cornbread crumbs)
>> 1 c. milk
>> 1 small minced onion
>> 1-2 Tbs. melted butter
>> 2 eggs, lightly beaten
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> Dried herbs (optional): parsley, sage, thyme
>>
>> Combine all ingredients in a 1-1/2 quart casserole dish. Bake at 350F
>> degrees for 1 hour.
>>
>> The result should be moist and somewhat fluffy under a lightly browned
>> top.
>> You may scoop the mixture into individual glass ramekins prior to
>> baking if
>> desired. Watch carefully and cut the baking time if needed.
>>
>> Jill
>
> I've wondered about this dish. Summer squash are such a tender
> vegetable. Is there squash texture left in the casserole or is it
> more like a baked custard?
> Janet US
>
>
>
> You know, I've never had baked custard! But yes, there's still some
> squash texture
>
> Jill

On Wed, 31 Oct 2012 15:15:06 -0600, Janet Bostwick wrote:

> That's been my reaction every time I have seen Paula Dean prepare this
> dish. I understand it is iconic Southern fare. I'm going to have to
> try it some time just to see for myself. Jill gives pretty straight
> forward directions so I shouldn't flub it.

Squash casserole is delicious! I hope you will give it a try one day.

Tara

On Wed, 31 Oct 2012 18:50:33 -0500, Tara >
wrote:

>On Wed, 31 Oct 2012 15:15:06 -0600, Janet Bostwick wrote:
>
>> That's been my reaction every time I have seen Paula Dean prepare this
>> dish. I understand it is iconic Southern fare. I'm going to have to
>> try it some time just to see for myself. Jill gives pretty straight
>> forward directions so I shouldn't flub it.
>
>Squash casserole is delicious! I hope you will give it a try one day.
>
>Tara
I'm planning on it. Next week, maybe.
Janet US

On 10/31/2012 12:00 AM, jmcquown wrote:

> Got a good buy at the farm stand last weekend on six nice sized fresh
> yellow (crookneck) squash. Yes, they're still in season here, although
> with this cold snap (thanks "Sandy!") I suspect I got the last of the
> local harvest. When I bought it I thought hmmm, squash casserole!
>
> I haven't made it in quite some time. I'll be baking it tomorrow.
>
> Squash Casserole


Thanks, Jill. I believe you've posted this before because I've made it
from a recipe here and it's wonderful!