Because we live in Atlanta, it’s pretty much a requirement that you make at least one squash casserole this summer. This recipe came was published recently in the Atlanta Journal-Constitution. You can use any combination of summer squash (they use both crookneck and zucchini at Three Dollar Cafe) and top it with any cheese you like, although they definitely use American at the restaurant. If you don’t have chicken base, you can do without it, but it’s a long-lived pantry (actually – refrigerator) staple that adds a boost of flavor without all the liquid of using chicken stock.
Ingredients:
1 1/2 cups water 6 medium squash, sliced 1/4-inch thick 1/2 cup (1 stick) butter 1 1/2 cups chopped onion 2 large eggs, beaten 2 tablespoons granulated sugar 3/4 teaspoon salt, or to taste 1 tablespoon chicken base White pepper to taste 11/2 cups panko or regular seasoned breadcrumbs 1 1/2 cups grated cheddar cheese 10 slices American cheese
Preparation:
Hands on: 20 minutes
Total time: 40 minutes
Serves: 8
Preheat oven to 300 degrees. Grease a 9 x 13 x 2 inch-baking dish. Set aside.
In a large saucepan over medium heat, bring water to a boil. Add squash and cook 10 to 15 minutes, or until tender. Drain.
While squash is cooking, in a medium skillet, melt butter and sauté onion over medium heat until translucent, about 5 minutes.
In a large mixing bowl, combine squash and sautéed onion. Stir in eggs, sugar, salt, chicken base, white pepper, breadcrumbs and cheddar cheese. Mix well. Pour into prepared baking dish. Top with American cheese. Bake 15 to 20 minutes or until top is lightly browned and casserole is bubbling.