Recipe by Kerfuffle-Upon-Wincle
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!
Top Review by AuntJenny
No one makes this traditional holiday casserole as well as my Mom, but I keep trying. This year I let the squash cook dry like the recipe states. Also, the extra sharp cheddar is a MUST. A delicious, easy recipe, this is a favorite at our family table and worth the time.
- 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 See How It's Made
- 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!
- Remove from heat ~ cool for 15-20 minutes.
- 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!
- Preheat oven to 350°F.
- Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
- Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
- Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.