This recipe was adapted from the Summer Squash Casserole recipe found on page 148 of A Skillet Full. The original recipe called for 1/3 cup of sugar with a topping of 4 soda crackers. We removed quite a bit of sugar from the original recipe, and dressed up the topping by adding herbs and spices. The herbs and spices add a good amount of color to the dish and the additional crackers help provide texture.
Level
Beginner
Prep Time
15 minutes
Cook Time
35 minutes
Serves
6
Cook it With Our
Directions
- Preheat oven to 350 degrees Fahrenheit. Heat the Baker’s Skillet over medium-high heat for 3-5 minutes. Add olive oil along with diced onion and squash and cook 12-15 minutes, stirring occasionally, until the squash has cooked down and released much of its moisture.
- Remove the squash mixture to a colander and drain well. Using a wooden spoon, press the squash lightly to remove excess moisture. Wipe the skillet out with a paper towel and grease lightly with cooking spray.
- Beat together the egg, cream, butter, sugar, salt, pepper, rosemary, and thyme. Add the cooked squash to the egg mixture and stir until combined. Pour the squash mixture into the skillet.
- Mix the topping ingredients together except for the cheese. You’ll want to crumble the crackers a little, but keep some of the bits intact.
- Starting with cheese, layer the top of the casserole with cheese and cracker topping.
- Bake for 30-35 minutes until firm. Serve warm.
Kitchen Tip:
Set the colander in a large bowl. Drain the liquid into the bowl removing as much moisture as you can. Empty the drained liquid from the bowl, and use it to mix your wet ingredients. Easily fold the squash into the egg mixture. Reusing the bowl should help cut down on cleanup.
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