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 Summer Squash Casserole small copy

Although we usually make this casserole with yellow squash, zucchini works beautifully as well. Since we live in the south, fresh squash dishes are a staple at our table throughout the warm, or should we say, HOT summer months. Enjoy! 

Ingredients

4 lbs. yellow squash
1/3 cup olive oil
3 onions, sliced thinly, and sautéed until translucent
4 eggs, lightly beaten
1/2 cup bread crumbs - like Panko
1/2 cup mayonnaise
1 teaspoon parve chicken bouillon powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup fried onion crisps (like canned French's)
1 teaspoon paprika

Directions

In a large pan, sauté onions in olive oil until translucent. Remove and set aside.
Add squash to the pan and braise uncovered until softened. This will take about 20 minutes+ and squash should be tossed with a spatula occasionally while cooking. When softened, drain liquid and let cool
Pre-heat oven to 350.  In a large bowl combine squash, onions, mayonnaise, bouillon powder, sugar, salt, pepper, bread crumbs and eggs. *
Pour mixture into a 9 x 13 baking dish. Top with fried onion crisps and paprika
Bake about 50 minutes, until set and browned at the edges. Serve warm

Notes*  

*For dairy preparation, add 1 cup cheddar cheese to onion/squash batter
Parve, Dairy, Side Dish, Vegetable

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