Recipe by Mr. Bill in TN
Summer Squash Delight.........Colossal Summer Flavor!
Top Review by Nana2Livi
This is the same recipe that I have used for years and super easy to throw together. I did make a couple of changes though. We love onions, so I do not boil mine with the squash, but add them with the other ingredients. They are not over powering. I always use Ritz crackers because I prefer their buttery taste and sprinkle with canned Parmesean Cheese before baking. At holidays, I prepare this the day before BUT do not add the topping, cover and refrigerate. The next day all that I have to do is add the topping and bake. So much easier for me that way.
- 3 lbs summer squash
- 1⁄2 cup onion, chopped
- 1⁄2 cup butter, melted
- 2 eggs, beaten
- 1 tablespoon sugar
- 1⁄2 cup saltine crumbs
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- saltine crumbs
Directions See How It's Made
- Wash squash, cut in half lengthwise, then in 1/4-inch slices.
- Combine with chopped onion and cook in water to barely cover until both are tender.
- Drain thoroughly, pressing out excess water with back of spoon.
- Mash squash and onion with potato masher.
- Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
- Pour into greased casserole dish.
- Pour remaining butter on top and sprinkle with additional cracker crumbs.
- Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
- NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
- Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
- The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.