Ma Fern's Squash Casserole |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
|
I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs! - NOTE: Prep time includes cool down time after the squash is sauteed! Cooking time includes estimated time for sauteing the squash, AND baking the casserole in the oven! Ingredients:
1 tablespoon bacon fat |
3 1/2 lbs yellow squash (small squash, sliced ' can include 1 or 2 sliced small zucchini for color ' optional) |
3 yellow onions (medium sized onions, cut into small dice) |
1 tablespoon water |
3/4 teaspoon salt |
1/2 teaspoon black pepper (freshly ground) |
3 eggs (beaten) |
3 cups extra-sharp cheddar cheese (shredded) |
Directions:
1. Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
2. Remove from heat ~ cool for 15-20 minutes.
3. NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
4. Preheat oven to 350°F.
5. Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
6. Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
7. Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.
|
|