Mom's Yellow Squash Casserole

Yellow Squash Casserole

I grew up on this recipe. My mother made this every summer. It’s how I learned to love yellow squash. It is simple and easy to make. It is not a heavy dish because it has no cheese and no butter so the fat content per portion is low. The trick is to strain as much liquid from the boiled squash and onion before you mix it with the eggs and sour cream. After it bakes for about 25 minutes it comes out light and airy. I serve it with barbecue chicken but it makes a tasty side dish for any Southern spread.

Yellow Squash Casserole

5 yellow crook neck squash, ends discarded and slice ½’ thick

1 large Vidalia onion, chopped

2 eggs

½ cup sour cream

¾ teaspoon of kosher salt

¾ teaspoon freshly ground black pepper

2/3 cup Ritz crackers, crushed

Preheat the oven to 350 degrees.

In a large sauce pan add the squash and the onion. Cover with water and boil for 15 minutes. In a fine mesh strainer strain the squash and the onion. Press the squash and the onion in the strainer to remove as much liquid as possible. Yes, that means smash it up and press it with the back of the spoon. Whisk the eggs, sour cream and the salt & pepper until combined. In a medium bowl stir together the strained squash mixture with the sour cream mixture. Spray a 1 ½ qt. casserole dish with vegetable spray. Pour in the squash mixture and top with the crushed Ritz crackers. Bake for 25 minutes. Serve immediately.

Serves 4-6