Peggy's Favorite Summer Squash Bake

Total Time
45mins
Prep 20 mins
Cook 25 mins

Found in my grandmother's shoebox of clipped recipes. She had a number of vegetable "bakes" -- all a little faded and some with handwritten notes. This one had "Peggy's favorite!" written across the bottom. I have no idea who Peggy is or was -- but she evidently really liked this one.

Ingredients Nutrition

  • 1 lb summer squash
  • 1 cup onion, finely grated
  • 1 cup shredded cheddar cheese
  • 14 cup light cream
  • 2 tablespoons melted butter
  • 1 egg, slightly beaten
  • 1 dash nutmeg
  • salt and pepper
  • 12 cup cracker crumb
  • paprika

Directions

  1. Cook squash in a small amount of water.
  2. Drain and add onion, cheese, cream, butter, egg, nutmeg, salt and pepper.
  3. Mix all together and put in a greased 1 1/2 quart casserole.
  4. Sprinkle with cracker crumbs and paprika.
  5. Bake at 350°F for 25 minutes, or until mixture bubbles and top is brown.

Reviews

(1)
Most Helpful

This recipe is a wonderful way to prepare that excess summer squash and was relatively easy to make. The onion seemed to overpower the delicate flavor of the squash however, and I even cut it back by half. Next time I will only use 1/4 cup of onion.

Bev in NY October 02, 2004

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