I had this as a vegetable side dish at a couple of restaurants when I
lived in west TN, decided to try to re-create it. This is what I came
up with and it's delicious!

Squash Casserole

2 c. thinly sliced yellow summer (aka crookneck) squash
1 c. grated Parmesan cheese
1 c. dried cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. melted butter
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

I par-cook the squash first (yes, Julie and Bruce, I lightly steam it)
because you want the end result to be very tender and also to leach out
the excess water ahead of time.

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

Jill

On Saturday, November 23, 2019 at 6:34:48 AM UTC-8, jmcquown wrote:
> I had this as a vegetable side dish at a couple of restaurants when I
> lived in west TN, decided to try to re-create it. This is what I came
> up with and it's delicious!
>
> Squash Casserole
>
> 2 c. thinly sliced yellow summer (aka crookneck) squash
> 1 c. grated Parmesan cheese
> 1 c. dried cornbread stuffing crumbs
> 1 c. milk
> 1 small minced onion
> 1 Tbs. melted butter
> 2 eggs, slightly beaten
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> I par-cook the squash first (yes, Julie and Bruce, I lightly steam it)
> because you want the end result to be very tender and also to leach out
> the excess water ahead of time.
>
> Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake
> at 350F for 1 hour until set.
>
> Jill

nicely done. Very close to the Southern squash casserole I've been making for years.

http://hizzoners.com/index.php/recip...uash-casserole

On 11/23/2019 11:55 AM, ImStillMags wrote:
> On Saturday, November 23, 2019 at 6:34:48 AM UTC-8, jmcquown wrote:
>> I had this as a vegetable side dish at a couple of restaurants when I
>> lived in west TN, decided to try to re-create it. This is what I came
>> up with and it's delicious!
>>
>> Squash Casserole
>>
>> 2 c. thinly sliced yellow summer (aka crookneck) squash
>> 1 c. grated Parmesan cheese
>> 1 c. dried cornbread stuffing crumbs
>> 1 c. milk
>> 1 small minced onion
>> 1 Tbs. melted butter
>> 2 eggs, slightly beaten
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>>
>> I par-cook the squash first (yes, Julie and Bruce, I lightly steam it)
>> because you want the end result to be very tender and also to leach out
>> the excess water ahead of time.
>>
>> Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake
>> at 350F for 1 hour until set.
>>
>> Jill
>
> nicely done. Very close to the Southern squash casserole I've been making for years.
>
> http://hizzoners.com/index.php/recip...uash-casserole
>
There are many versions, for sure. Even though it calls for summer
squash, I think of it mostly around Thanksgiving.

Jill