I am not sure why this is called Southern squash casserole, because I am pretty sure the south hasn’t cornered the market on squash casserole. However, I must say, I don’t recall ever making this when I lived in the Midwest. Do any of my Nebraska friends make squash casserole? Hmmmm. … maybe it should be called Southern! We didn’t grow yellow neck squash in the garden this year, but thankfully my neighbors did. We have eaten delicious, tender and tasty squash since the end of June. Now it is getting too hot for these tender squash and so the crop is starting to fade. In an attempt to savor a little more of the summer’s bounty I made this squash casserole.
The great thing about squash casserole is that it just gets better each time you warm it up and it will stay tasty until the last bite is gone. I used yellow squash but this recipe is just asking for a nice variety. At the local farmer’s markets there should be plenty to choose from!
|SOUTHERN SQUASH CASSEROLE|
Bake about 30 minutes at 375 degrees. If it gets too brown, cover with foil during last 10 minutes or so of baking.