Summer Squash Casserole
1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten
Preheat the oven to 350F. Butter a medium baking dish. Slice the
yellow squash and zucchini lengthwise into quarters, then cut into
1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots
in a saucepan, barely cover with water and salt well. Bring to a
boil; reduce the heat to medium and cover. Cook about 20 minutes,
until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over
medium-low heat. Stir in the onion and cook slowly until very soft
and translucent, 6 to 8 minutes. Add the garlic and cook an additional
minute. Scrape the mixture into a mixing bowl. Wipe out the skillet,
return it to medium-low heat, and add to it the remaining tablespoon
of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly
until the crumbs are golden. Scrape them onto a small plate and
reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon
it into the mixing bowl. Stir in the remaining 3/4 cup of cracker
crumbs, cheese and a good splash or two of the pepper sauce. Salt and
pepper generously to taste. Stir in the eggs and spoon the mixture
into the prepared baking dish. Scatter the toasted cracker crumbs
over the top. Bake uncovered for about 30 minutes, until golden brown
and lightly firm in the center. Serve hot.
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