Thursday, June 30, 2016

Summer Squash Casserole...An Easy Favorite For a Long Weekend

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 Many of you will be getting ready for the long Fourth of July weekend and planning menus not only for the holiday but also for the meals in between.  Here's a favorite casserole that is very easy to make and goes well with grilled chicken, pork chops or steak.  A simple green salad and you are done!

I have been making this casserole for the last 40 years.  It comes from a favorite Junior League Cookbook, 300 Years of Carolina Cooking, published by the Junior League of Greenville in 1970.  Under my name it shows I bought it in Hilton Head Island, S.C. on July 5, 1976.  We spent that bicentennial weekend with two other couples on a sailboat 40 years ago! Talk about coincidences...I just realized this when I opened the front to credit the source.

Squash Casserole
Serves 6

Ingredients:

2 lbs yellow summer squash, sliced
Salt and pepper to taste
1 tsp. sugar
1/4 stick butter
1/2 package dry onion soup mix
1 cup sour cream
1 can diced pimentos drained (my addition)
Grated Parmesan cheese (optional)

Directions:

Preheat oven to 375 degrees.

Boil (I steam) squash until just tender and drain well.  Starting with the butter so it melts on the squash, add the other ingredients and blend.  Turn into a buttered casserole, sprinkle some grated parmesan cheese if using, and bake for 20 minutes in 375 degree oven until mixture begins to bubble.

Note: If you want a crispy top, just sprinkle some breadcrumbs (about 2 TB) at the end and put under the broiler until golden.







15 comments:

  1. Replies
    1. I am making this tomorrow when my daughter and her family will celebrate the fourth with us for dinner. They have plans with another family/children for dinner on the fourth so I couldn't miss an opportunity to have a mini celebration. They will go to see fireworks after but we no longer do the fireworks. I know I will like this recipe as will my daughters family. I think this will become a family favorite.

      Carolyn

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    2. And yesterday I bought some eggplant to make your JP casserole next week. I even got the book out from the library. The corn souffle is on the must make list too!

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    3. I love the ease of putting it together, yes it does have sour cream in but it is absolutely delicious!!!!! My daughters family loved it as well. My DD said it was nice to have a change with a really good squash casserole from our South of the Border Squash. It was different, not the same ole same ole southern recipe and I dearly loved it so much so that after hubby went to bed, I hit the fridge for more of that squash. It was one of those type recipes you can't eat enough of. How is Grand Mere doing, well I hope. My sister in law, husbands sister, her grands call her Grand Mere. I wish I had thought of it first.

      Aside from of all of that, I loved your recipe and will make it over and over again. Can't wait to try it out on the rest of the family. It's truly a keeper, thank you for sharing.

      Carolyn

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    4. If you have one of those old Corning Ware dishes with a glass top you can make everything in one dish. I steam the squash in it, covered, drain it on a strainer, wipe the dish and mix everything back in it! One dish to wash. I usually "clean" it and miraculously there's never any left! it is addictive. BTW Add the butter to the hot squash first so it melts, blend and then continue with everything else. You know these old recipes were pretty general so I added this to the instructions just now.

      So happy you and your family liked. BTW we refer to mother as Madame Mere. long story but that was the name given to Napoleon's mother after he made himself emperor. She was insulted she didn't get a more exalted title and never forgave him. She is Grammy to the grandchildren. MM is doing very well, being Madame Mere to the hilt!

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    5. Love what you said, "being Madame Mere to the hilt". And so it should be. I knew you called her Madame Mere, my sister in law is called Grand Mere and that's what was in my head at the moment. Love the connection to Napoleon's mother. Having a little more of your wonderful squash with dinner, LOVED it.

      Carolyn

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  2. I love that cookbook! My sister lives in Greenville and gave it to me a long time ago. Also good is Uptown Down South, the 1986 Greenville Junior League cookbook. This recipe does sound delicious and I like your idea of adding pimiento. Happy Fourth of July!

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    Replies
    1. The pimiento is the clincher, I think. I used to have tons of these cookbooks and one day I decided most had to go. So I kept this one, Charleston Receipts and a couple of others. Funny how we used to cook from recipes, no photos, a bit of this and that...it was a leap of faith!

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  3. This reminds me of those mid-century recipes that always used to photograph so oddly, but the results judging by your photo are browned, crisp and appetizing.
    --Jim

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    Replies
    1. Jim, I am so glad you mentioned this. I actually sprinkled a bit of breadcrumbs on top and put it under the broiler for a minute at the end so it would photograph better....but don't tell anyone!

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  4. Well, if you've made it for 40 years, I suppose I shall just have to try it for myself. My daughter loves the sour cream and onion mix dip we sometimes find on offer at friends' parties so I know she'll more than likely be licking her fingers at the conclusion of this dish.

    Happy 4th to you!

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    Replies
    1. You will love it. Happy 4th to you too!

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  5. Oh my, oh my, oh my... A perfect way to use summer squash!

    Thank you!

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  6. Lindaraxa, I miss your blog posts and hope all is well. Have a very merry Christmas!

    Francie

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