Squash Casserole from 'Mastering the Art of Southern Cooking'
This Southern-style squash casserole features tender yellow squash or zucchini, sautéed aromatics, rich sharp cheese, and beaten eggs, all bound together with crunchy pecans. Baked to golden perfection with a buttery breadcrumb topping, it's a comforting and flavorful side dish or vegetarian main.
Equipment
- 1 Large Skillet or Dutch Oven For sautéing vegetables.
- 1 9x13 inch Baking Dish Or similar large casserole dish.
- 1 Large Mixing Bowl For combining ingredients.
- 1 Sharp Knife For chopping and slicing.
- 1 Cutting Board
Ingredients
Main
- 1 1/4 cups butter divided
- 2 medium onions chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 garlic cloves finely chopped
- 2 pounds yellow crookneck or zucchini squash sliced
- 2 cups grated sharp Cheddar cheese or Gruyère divided
- 4 large eggs beaten to mix
- 1 1/2 cups chopped pecans divided
- Dash hot sauce or Tabasco optional
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9x13 inch baking dish.
- Melt 1/2 cup of the butter in a large skillet over medium heat, then add the chopped onions, green bell pepper, red bell pepper, and garlic. Sauté until softened, about 8-10 minutes.
- Add the sliced squash to the skillet with the sautéed vegetables. Cook, stirring occasionally, until the squash is tender-crisp, about 10-12 minutes. Drain any excess liquid from the squash mixture.
- In a large mixing bowl, combine the cooked squash mixture, 1 1/2 cups of the grated cheese, the beaten eggs, 1 cup of the chopped pecans, and the optional dash of hot sauce. Season with salt and pepper to taste.
- Pour the squash mixture evenly into the prepared baking dish.
- In a separate small bowl, combine the breadcrumbs, the remaining 1/2 cup of grated cheese, and the remaining 1/2 cup of chopped pecans.
- Melt the remaining 3/4 cup butter and drizzle it over the breadcrumb mixture, tossing to coat evenly.
- Sprinkle the breadcrumb and pecan topping evenly over the squash mixture in the baking dish.
- Bake for 35-45 minutes, or until the casserole is golden brown and bubbling, and the center is set.
- Remove from the oven and let rest for 10-15 minutes before serving to allow it to set properly.
Notes
To avoid a watery casserole, ensure the squash is cooked until tender-crisp and any excess moisture is drained before combining with other ingredients. For maximum flavor, use a high-quality sharp Cheddar or Gruyère, and toast the pecans lightly before adding them to enhance their nutty aroma. The dash of hot sauce is crucial for balancing the richness and adding a subtle kick without making it spicy. Allow the casserole to rest for 10-15 minutes after baking; this helps it set, making for cleaner slices and a more cohesive texture.