It’s officially summer and that means it’s summer squash season! I love summer squash and we regularly add it to our meals during summer. It also is a great vegetable to take to potlucks, as it is mild in flavor and versatile. My husband’s favorite way to eat squash casserole is the creamy, rich version topped with Ritz crackers. I used to like it fried - growing up, that meant dredged in cornmeal, salt, and pepper, then fried in oil in a cast-iron pan - but converted to this cheesy, simple recipe that I am going to share with you here. I call it Naun’s Squash Casserole after my grandmother, as she was the one who created it and introduced it to me. I found it to be just as popular at covered dish dinners as the other type of casserole. It is also extremely versatile and easily adapts to whatever ingredients you happen to have.
Ingredients: summer squash, tomato, onion, cheese, salt, pepper, half & half
Step 1: slice the summer squash into ½-¾ inch slices. Place them in a layer on the bottom of the dish. (I used a 13x9” baking dish.)
Step 2: slice the tomato into ½-¾ inch slices. Place them on top of the squash.
Step 3: slice the onion into ½-¾ inch slices. Break apart into rings and layer over the tomato and squash.
Step 4: add salt and pepper.
Step 5: top with cheese.
Step 6: pour a light amount of half & half over the layers for moisture (approximately 1 Tablespoon)
Step 7: repeat steps 1-6.
Step 8: cover with foil and place in preheated oven at 400 F. Take foil off once squash begins to soften and cook until cheese starts to brown.
Naun's Squash Casserole
Recipe:
3-4 Summer Squash
1 Large Tomato
⅓-½ Large Onion
Cheese (your choice - I prefer sharp cheddar) 2 cups grated, 1 small block sliced
Salt to taste
Pepper to taste
Half & Half or Cream, approximately 2 Tablespoons
Slice the summer squash into ½-¾ inch slices. Place them in a layer on the bottom of the dish. Slice the tomato into ½-¾ inch slices. Place them on top of the squash. Slice the onion into ½-¾ inch slices. Break apart into rings and layer over the tomato and squash. Add salt and pepper. Top with cheese. Pour a light amount of half & half or cream over the layers for moisture (approximately 1 Tablespoon) Repeat previous steps. Cover with foil and place in preheated oven at 400 F. Take foil off once squash begins to soften and cook until cheese starts to brown.