Mid August is the heart of the harvest season up here in the Back of the Beyond in Ferry County, Washington. And that can mean only one thing. Squash, squash and more squash! To narrow that down even more, Sparky listened to me (finally) when I said two Zucchini plants are more than enough. Instead he planted 8 Yellow Squash plants and we now have a “Plethora” of Squash. A ton of Squash. Mountains of Squash and more! We have Yellow Squash coming out our ears! Friday, I gave away 12 Squash, cooked two and I still have 10 more on the kitchen counter. And that was just on Friday. Sigh…………………
But, the good news is that I have this fabulous recipe I concocted 35 years ago before the internet. Before I even had more than two cookbooks. I am blessed with wonderful family in Georgia and when visiting them, we were always served delicious vegetable casseroles the likes of which we never had up North. One summer after being served a delightful Squash Casserole at my Aunt Margaret’s house, I came home determined to create it. And this is what I came up with. I make this several times every summer without fail and never tire of it. I believe you’re going to love it! Delicate Yellow Squash, seasoned with Onion and gooey melty Cheese, then enveloped in an eggy custard, this goes down so smooth. Oh yum! It is the perfect side dish for BBQ or grilled meats. Sparky gives it 2 thumbs up!
Ready? Here’s what we’ll need.
Just 5 ingredients!