Squash is one of my favorite veggies. Bill and I planted a garden again this year. Things aren't coming in as quickly as we would like, but with this crazy weather, I'm thankful for what we get. Our squash plants are covered in blooms. I can't wait to pick some fresh squash.
I thought I'd share with y’all a few of my favorite squash recipes.
I hope everyone is staying cool. Please check on your elderly family and friends, and make sure your pets have fresh, clean water to drink.
Cheesy Squash Casserole
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated parmesan
1 cup shredded sharp cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute’ the squash, onion, and butter until soft. Transfer to a bowl and stir in the parmesan, cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Mix the following:
2 cups cooked, drained, and mashed squash
2 cups cornbread crumbs
1 medium onion chopped
1 can cream of chicken soup
1 stick oleo (butter)
Melt butter in dish and pour it into mixture.
Mix well and put all into the dish and bake at 325 degrees for about 30 minutes or until golden brown.
This recipe is from Mrs. Mildred Fondred
Old School Squash and Onions
2 lbs. yellow summer squash
1 sweet onion
2 tablespoons bacon grease (or butter)
1/3 cup chicken broth
Wash and slice the squash into 1/4-inch slices, discarding the stem and bud ends. Peel, half, and slice the onion into 1/4 slices.
In a large skillet over medium heat, melt the bacon grease and add the onions. Cook for about 3 minutes. Add the squash and cook for 3 to 5 minutes. Add the chicken broth and cover. Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness. Add salt and pepper to taste.
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all-purpose flour
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
In a skillet, heat 1/2-inch oil over medium-high heat.
Drop batter by tablespoonfuls into oil.
Cook about 3 minutes per side or until golden brown, turning once.
Drain croquettes on paper towels.