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Our recipe, a straightforward Southern classic, is exceptionally easy to prepare, particularly if it is your first attempt. The ingredients include small summer squash, onions, and cheese. It is an excellent make-ahead option that can be baked closer to serving time.

 

 

 

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Why I like this recipe:

♥  Once you have all the ingredients gathered, the recipe goes together quickly.

♥  Simple ingredients, easily obtainable.

♥  Can be doubled or tripled for large gatherings.

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About the Ingredients:

•  Yellow Summer Squash-During off-season it is readily found in the frozen                    vegetable section of most grocery stores.  Use the small squash because they          have smaller seeds.

•  Onion-Each type of onion imparts a distinct flavor profile.  I prefer the yellow or          sweet onions.  The thinner slices facilitate the process of scooping out the                  portions more easily.

•  Butter-Whether salted or unsalted, it enhances flavor and richness.

•  Shredded Cheese-I prefer medium cheddar because it provides flavor without        overwhelming the other tastes.

•  Bread Stuffing-The crumb stuffing works best. It contributes to the structure and     flavor of the dish.

•  Eggs-Large or extra-large.  They bind the ingredients and give structure, flavor,         and stability to this casserole. 

•  Milk-Provides the moisture needed plus gives richness (whole milk) to this dish.

•  Sea Salt-I like that it is minimally processed and contains more minerals than            table salt.

•  Black Pepper-Freshly ground if you have it.

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​Ingredients

 

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•  4 cups sliced yellow squash

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•  1 large onion, sliced

•  ¼ cup butter ​

​•  1 cup shredded cheese

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•  1 cup bread stuffing mix (Pepperidge Farm)

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•  2 eggs, beaten

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•  ¾ cup milk

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•  1 tsp sea salt

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• ¼ tsp black pepper

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