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Recipe of the Week: Summer Squash Casserole

Maybe those of us who love summer love it most of all for these reasons – the sights, the sounds, the smells, are all heightened. The flood of memories from summers past come into our minds as we create new summer memories.

All that is living seems so fully alive in summer. I sat at the top of a mountain yesterday and it occurred to me (for the first time) that the warm wind rushing through the trees, in the woods, on that mountain top sounded just like the waves crashing in the ocean at sea level. I was glad I noticed this, for a new summer memory was born. Now one sound will always remind me of the other; as I stand on the beach listening I will think of the mountains at home.

If we are truly living and listening we will always be reminded of life’s great gifts in such ways – The smell of a garden reminds me of going to our farm land with my dad when I was little. The call of a particular bird reminds me of summer vacations at Smith Mountain Lake. The smell of pines remind me of family beach trips to Hilton Head Island.  Summer is for taking all this in; for savoring the greatest riches of life which is life itself!

Well, out in your beautiful garden there is a rapid growing jewel of life that, if you planted early enough, should be almost ready to pick – summer squash! Be sure you pick it before it begins to turn ivory and fix up this delectable casserole; it is sure to enhance the sights, smells and tastes of summer.

3 or 4 yellow crook neck squash, thinly sliced crosswise

1 lg. onion, finely chopped

1 lb. Cheddar or Colby cheese, grated

1 c. cracker crumbs

Salt & pepper to taste

1/4 c. butter, melted

1/4 c. milk

Paprika

-Preheat oven to 375 degrees.

-In a large mixing bowl, combine squash, onion, cheese, cracker crumbs, salt and pepper; mix well. Place in a greased 1 1/2 or 2 quart casserole dish.

-In a small bowl, combine melted butter and milk. Pour over top of squash mixture.

-Sprinkle with paprika. Cover and bake at 375 degrees for 20 minutes. Uncover and bake 10 minutes more.

By Leigh Sackett
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