Prep 30 mins
Cook 45 mins
Summer Squash Delight.........Colossal Summer Flavor!
- 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
- 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.
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.
I got this recipe from the original Aunt Fannie's Cabin restaurant in Atlanta, Georgia 25 years go. I thought I had lost my copy of the recipe. However, I found it in a box last year. Fortunately, I have made this so many times that I still remembered the recipe. The only difference is that I now add pre-cooked bacon (not available 25 years ago!) to the cracker crumb topping. I also like that someone put this in the freezer and it came out just fine. I will definitely keep 1 or 2 on hand for the holidays.
First I have to admit, I made this casserole last summer with the last of the squash from my garden, stuck it in the freezer (minus the saltines) and forgot about it till I moved a couple of weeks ago :) I thawed it out today, popped it in the oven and topped it with the saltines about 15 minutes from the end of cook time. It was delish! I love that the flavor of the squash was distinct and summer fresh, not overpowered by any of the ingredients. This is a keeper! Thanks Mr. Bill!