About Dana

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I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.

Wednesday, January 29, 2014

Country Squash Casserole

Vegetables are usually the healthiest addition to the supper menu at our house. Roasted or steamed and seasoned, they help balance out a Southern meal. Sometimes, I like to get a little crazy with our vegetable sides and make them into a casserole like the main course. It's a trick most Southern mama-cooks have developed.

Here's a recipe to get you started. Squash is delicious homegrown in the summer, but what you can buy in the store now tastes just as delicious in this easy casserole side dish.

Country Squash Casserole

2 c. cooked yellow squash
1 medium onion, chopped
3/4 c. butter, melted
2 eggs
1 c. grated sharp cheddar cheese
1 c. evaporated milk
1 c. bread crumbs
1 tsp. sea salt
pepper to taste

This one is simple, y'all. Wash, slice, and boil the squash in a small boiler until tender, about 10-15 minutes.

Drain and place in a large mixing bowl. Mash the squash with a potato masher.

Add all the remaining ingredients.

Mix well and pour into a greased 2-quart casserole dish.

Bake at 375 degrees for about 40 minutes, or until the casserole begins to brown around the edges and slightly on top.

This is one way you may be able to convince your little ones (or larger, picky ones) to give squash a try.

Happy day!