Mother found this recipe while I was in college–we never had squash of any kind growing up. My father used to tell a story about squash and his brother Conrad. After their oldest sister Doris got married and was living in Charleston, the family went there for Sunday dinner. Aunt Doris’ husband, Uncle Scratch (he used to pay the children a nickel to scratch his feet, and would always let us feel where he said he had blown off a toe with a shotgun–I never saw him with his socks off) came from a Raleigh, North Carolina family of hotel-keepers, and was full of Southern hospitality and salesmanship. Uncle Conrad, who was quite small at the time, ate all his squash first to get rid of it so he could enjoy the rest of his meal. Uncle Scratch, seeing Conrad enjoy the squash so, insisted on giving him a second helping. The unfortunate Conrad didn’t catch on, ate it all quickly again, and ended up with a third serving.
His mother, my grandmother, always said “Eat what’s set before you, even if it is a frog.”
Squash Casserole
2 cups cooked summer squash, diced
¼ cup milk
¼ cup melted butter
3 eggs, well beaten
1 tablespoons grated onion
salt, pepper, cayenne
¼ cup buttered bread crumbs
Mix all ingredients except bread crumbs and put in baking dish. Top with bread crumbs. Bake at 350° until firm (about 25 minutes).
Recipe credit–Anna Mary McVaney deGruyter.
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Squash Casserole
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Julia says:
Sounds yummy! But what are buttered bread crumbs? How do I make them? Thank you.
On October 6, 2010 at 9:28 am
Dede ~ wvhomecanner says:
LOL for Conrad! Bet squash NEVER became a favorite in his adult life! We never had squash growing up, either. I was 40 something before I fell in love with yellow squash.
On October 6, 2010 at 10:50 am
LdeG says:
Julia – My mother was such a fanatic she probably tore bread into bits and buttered each one 😉 I guess you could butter bread and then tear it up – I just tear up stale bread if I have it, but it’s fine without the topping. I try to keep things low-fat, so I don’t usually add the melted butter, either – the eggs are plenty rich.
On October 6, 2010 at 8:42 pm
Dede ~ wvhomecanner says:
LOL!
Easy way for the buttered crumbs – toss a piece or two of bread into a food processor and give them a whirl until they become fine crumbs. Stale works great, fresh will work. Toss the crumbs in a little melted butter.
dede
On October 6, 2010 at 11:09 pm
Jeannie Brazell says:
My squash recipe is similar, except I use broken Ritz crackers and top with sharp cheddar cheese.
On October 8, 2010 at 9:58 am