Summer Squash Casserole

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Summer Squash Casserole

 

6 yellow or pattypan summer squash, peeled and cubed

1 cup onions, chopped

1 clove garlic, minced

1/4 cup fresh parsley, chopped

4 TB butter

2 slices white bread soaked in a medium bowl ice water

1 egg

Salt and ground black pepper

1-1/2 cup cracker crumbs

 

Preheat oven to 350º F.

 

Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and

drain.

 

Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt

and pepper.

 

Soak bread in ice water and wring out; chop fine. Add bread to onion and

garlic mixture; cook,

stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes

more, stirring. Remove

from heat.

 

Beat egg and add, allowing it to absorb into the mixture. Season with salt

and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot

with remaining butter.

 

Bake for 20 to 25 minutes, until the crumbs brown.

 

Serves: 6.