Summer Squash Casserole

S U M M E R and Zucchini squash casserole is something my mom made all the time when I was a kid growing up in Atlanta and even still today, I enjoy eating her version of this dish, which by the way is so easy to make into a meal by adding an additional protein source if desired. This is a take on that recipe. I remember her making it with premium saltine soda crackers. I substituted bread crumbs, added greek yogurt + and a tablespoon of bacon fat.

INGREDIENTS

  • squash (yellow + green varieties)
  • 1 onion chopped
  • half a stick of butter
  • half a cup of grated parmesan
  • 1 tbsp bacon fat
  • 1.5c bread crumbs
  • 2 tsp sage
  • 1c full fat or 2-5% greek yogurt
  • 1 can condensed cream of mushroom soup

INSTRUCTIONS

  • pre-heat oven to 350
  • separately boil water for squash
  • immerse squash in water until desired tenderness (but sure not to overcook at this stage as it will continue to bake later)
  • chop and slightly sauté onions in butter (add salt + pepper to taste)
  • add bacon fat
  • mix all ingredients (except crumbs)
  • place in big enough greased glass baking/pyrex dish
  • bake for 40-45 mins
  • broil on low for 5-8 mins at the end to brown the top
  • if desired, garnish with shredded cheddar and serve

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