Aunt Fannie's Summer Squash Casserole
Summer Squash Delight.........Colossal Summer Flavor!
- Ready In:
- 1hr 15mins
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Summer squash is one of my favorites and it gets so watery and mushy if you try to freeze it. This recipe is the perfect solution to enjoying it year round. Besides being very tasty, this recipe freezes well and has that fresh out of the garden taste when warmed up in the microwave. Prepared as written and came out just right. This one's a keeper.
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!