Yellow Squash Casserole

June 09, 2020

Hey all! A good place to start with survival and prep for the future is a simple, backyard garden. This year we've loaded our backyard with all sorts of goodies and one of our very first harvests was yellow squash. Below is a squash casserole that we took from The Spruce Eats, although we made a couple of modifications. Check it out below.

Are you doing a garden this year? Have you had your first harvest yet, if so, what is it?

2 pounds yellow summer squash (3 to 4 medium)
1 onion
1 teaspoon salt
1 cup of milk
1/2 teaspoon seasoned salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

Wet Mixture:

2 large eggs or 3 small farm-fresh eggs
3 tablespoons flour
4 tablespoons melted butter (divided)
2 cups (or as much as you desire) shredded cheddar cheese. We like to use Kerrygold
1/2 cup breadcrumbs

Steps:

Rinse the squash well and cut off ends. Dice squash.

Either discard the ends, throw in your compost or feed to your chickens.

Peel and dice onion.
Sautee onion with fresh butter. Once the onion is slightly browned add the diced squash. Add milk and 1 teaspoon of salt.
Place the saucepan over high heat and bring to a boil. Once it begins to boil lower heat and let boil for only 7 minutes, or until the squash is tender.
Preheat the oven to 350 F.
Butter your baking dish. I used a 9x9 inch.
Drain the squash and onions thoroughly and transfer them to a bowl; mash well. Taste and add seasoned salt and pepper, as desired. Set aside drained juice/milk, you'll use this in the next step.
In a medium bowl, whisk the eggs with the juice/milk strained from the cooked vegetables. Add flour, 3 tablespoons of melted butter, and the cheese. Mix until blended.
Combine the wet mixture with the mashed squash mixture.
Spoon the mixture into the prepared baking dish.
Bake the squash casserole for about 30 minutes.
Combine the breadcrumbs with the remaining butter and sprinkle them over the top of the casserole and add additional cheese as desired! (We love cheese around here) Return the casserole to the oven and bake for about 10 minutes longer.