Prep 30 mins
Cook 45 mins
We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests when they closed. I make it frequently all year long but especially in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.
- 2 lbs squash, sliced
- 1 medium onion, chopped
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup plain flour
- 2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
- 2 eggs, beaten
- 1 cup milk
- Cook squash and onion, salted, in enough water to cover in saucepan until tender.
- Drain well and mash.
- Add cheese while still hot and stir until cheese melts.
- Add butter.
- Mix in flour, sugar and pepper.
- Add eggs.
- Stir in milk.
- Pour into greased 9"x13" casserole.
- Bake at 400 degrees for 45 minutes until center sets like egg custard.
HOLY. COW. This was sooo good. Even my two year old ate it! I was amazed to watch him eating a veggie!! Thank you so much. My family owns a restaurant in Texas (country cookin) and this is better than theirs!!
My dinner guest declared this "the best squash casserole I've ever had. I could eat it everyday!" I liked it as well. Due to availability and diet constraints, I used Egg-beaters and no-fat half'n half. Thanks.
Excellent. Only added some buttered saltines on top.