Ingredients for Aunt Fannie's Summer Squash Casserole
- 3 medium summer squash
- 1/2 medium yellow onion, chopped
- 3/4 cup melted butter
- 2 large eggs
- 1/4 cup granulated sugar
- 1 1/4 cups crushed saltine crackers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water (optional, for boiling)
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How to Make Aunt Fannie's Summer Squash Casserole
- Wash and halve 3 medium summer squash lengthwise. Slice into 1/4-inch thick rounds.
- In a medium saucepan, combine the squash slices with 1/2 medium yellow onion, chopped, and enough water to barely cover. Bring to a boil, then reduce heat and simmer until the squash and onion are tender, about 10-15 minutes.
- Drain the squash and onion thoroughly in a colander. Press out any excess liquid using the back of a spoon.
- Mash the cooked squash and onion with a potato masher until mostly smooth but still slightly chunky.
- In a large bowl, combine the mashed squash mixture with 1/2 cup (1 stick) melted butter, 1 cup crushed saltine crackers, 2 large eggs, 1/4 cup granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Dot the top with the remaining 1/4 cup (1/2 stick) melted butter and sprinkle with an additional 1/4 cup crushed saltine crackers.
- Bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
31g
Fat
51g
Carbs
4g
