Fresh Squash Casserole
For whatever reason – the squash plants in the garden are producing more than ever before. Sadly, last week we lost a dear friend and former neighbor, and my squash garden makes me remember that he was such a prolific gardener. In fact, until recently it never occurred to plant my own squash – I just harvested from his garden. I promise I didn’t steal it – he was very generous. And there was just so much!
Well, he must be looking over my garden now because I am going to have a bumper crop.
His wife, also lovely friend, made this amazing squash casserole that she brought to Valley Potluck dinners. You wouldn’t think squash casserole would be the big draw in a potluck, but I promise people went crazy for it. Kids ate it, my anti vegetable husband ate it. That casserole was gone before I could get back for seconds (okay maybe thirds) which meant that I had to have the recipe. It was shared just as generously as the squash and that is what’s for dinner tonight.
I don’t know if it’s the little can of green chilies, the cream cheese, or that pinch of sugar but being from the South I’m going to guess all three. And thank you to my friend. Just like fond memories, delicious recipes like this are meant to be shared. Enjoy!
Ingredients
6 medium squash, sliced in one inch rounds
½ onion, chopped
4 oz cream cheese
2 Tbsp butter
4 oz can chopped green chilies
1 tsp salt
1 Tbsp sugar
1 egg
Paprika for topping
Directions
Preheat oven to 350 degrees.
Boil squash and onion with just enough water to cover for 15-20 minutes until tender.
Drain VERY well in a colander – pressing out all liquid.
Return squash to the pan and mash with a fork or potato masher.
Add all ingredients – except egg – and mix well.
Beat egg in a small bowl and add to squash mixture stirring to combine.
Spray an 8 x 8 casserole with cooking spray and add squash mixture.
Sprinkle with paprika and bake 30 minutes until set.
Serves 4 generously or 6 dainty eaters!
