Tidewater Basketry Guild Recipes

TBG Chef Ana Haley

 

Squash Casserole

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Yield: 8 servings

2 pounds yellow squash or zucchini (older larger squash may be used here),
cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 tablespoon plus 1 teaspoon coarse salt
1 1/2 cups fresh bread crumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Preheat the oven to 350 degrees F.

Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.

Add 1 cup bread crumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup bread crumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.