Prep 20 mins
Cook 20 mins
This is a great squash casserole that was served at Hopkins House in Pensacaola, FL for many years. It was a great place, in a old Victorian House. It operated as a boarding house for many years as well as a restaurant. My parents went there on dates in 1949, and we ate many a meal there after church on Sunday through the 60's & 70's until we moved to the East Coast of Florida. You could still get a "pulley bone" / "wish-bone" as one of the pieces of Fried Chicken, which was to die for. If you asked your server, they would bring you a plate of just "pulley bones" This was the practice right up until they served their last meal. On Fried Chicken day you had to get there early, and sit out on the big front porch which was full of rockers, fans and benches. What a treat. You could find people from all walks of life on that porch waiting for the same fried chicken as you. There were always at least 2 entree's and numerous side dishes and salads. There was always dessert, but I never had room for it, although I heard it was good. There was always a pitcher of Sweet Tea on the table. Everything was served "Family Style" and it was nice to chat with people you didn't know at your table. If you were lucky you got to sit at the big round table with the lazy susan in the middle, it made the passing of the bowls a lot easier. They also did a great breakfast. Everything was always so fresh and just like "Grandma" made. I was so sorry to see it close. It was an institution in Pensacola, everyone from there knew about it and many people from out of town stopped in any time they were in Pensacola. This is one of several recipes from Hopkins House that I plan to post, I stumbled up on them in some cook books I bought at a used book store.
- 3 lbs yellow squash, Sliced
- 1⁄2 cup onion, chopped
- 1⁄2 cup butter
- 1⁄2 teaspoon black pepper
- 2 eggs, Beaten
- 3⁄4 cup saltine crumbs or 3⁄4 cup cracker meal
- 1 teaspoon salt
- Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
- Drain Well and Lightly Mash.
- Set Aside.
- Saute Onion in butter until tender.
- Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
- Stir Well.
- Spoon Mixture into a lightly greased 2 quart casserole.
- Bake uncovered @ 350 for 20 minutes, or until lightly browned.
This was a delicious recipe! You can taste the true squash flavor. The flavor isn't hidden by cheese, sour cream, cream of something soup, etc. My grandmother who is a wonderful southern cook asked for the recipe! Thank you!
Nom, nom, NOM! I grew up in Pensacola - ca 1964-1980. Mom and sis still live there. I mourn the loss of the Hopkins House. Please, please, PLEASE post more Hopkins House recipes!!!
This is the perfect squash casserole. It is not laden with sour cream and cheese, and is very tastey. A much healthier Squash Casserole. In addition, it does taste just like the Squash Casserole served at Hopkins House. It brought back memories for me! I remember sitting at those tables with perfect strangers with a huge lazy susan in the middle so everyone could try the great food! Thanks for posting this fabulous recipe. Made for PAC Spring 2009.