Quote:
Originally Posted by Kätzchen
Georgia? Is the Crook Neck Squash casserole a specialty dish you make or one that your mother makes? I would love to know how to make it, it sounds simply scrumptious. 
Please and Thank You! |
I will be happy to give you the recipe! It is my mother's.
5 pounds yellow (crookneck or straightneck) squash (you can also throw in some zucchini if you don't have enough yellow)
1 sweet onion (Vidalia or Texas type)
3 Tbls. Butter or margarine
2 slices bread
8 oz. shredded cheddar cheese (cheese is optional, or you can use less if you want)
salt (less if you use cheese, more if you don't)
black pepper - as much as you like
4 eggs
Chop and steam the squash and onions together in a small amount of water. Drain, but do not drain dry - leave some liquid. Add butter to melt, and bread to get soggy. Mash squash mixture until bread is thoroughly mixed throughout and you can't see any bread lumps. Squash will still be kind of lumpy, this is fine. (If you want a finer texture, blend the mixture with beaters until as smooth as possible.) Mix in cheese, salt and pepper.
In a separate bowl, beat eggs. Add a small amount of squash mixture to eggs and beat to temper them so they won't cook when adding to the squash mixture. Do this a couple more times. Then pour the eggs into the squash mixture, and mix everything together.
Spray a 2 quart or 9 x 13 casserole dish with Pam. Pour in squash mixture. Bake at 350 until golden brown and souffle is set, about 45 minutes to an hour.
Enjoy!