Yes, squash season is wrapping up . . . sort of. This casserole also works with patty-pan squash. You know, the little flattish white ones that look a bit like tops, and that everyone else uses to decorate with? Those. This is fairly simple once you get all the prep done, and you can make it the night before, refrigerate it raw, then bake it the next morning and take it to a brunch or the like.
Instead of saltines, I used Ritz™ crackers. You could also get fancy and use panko, or something similar.
Three pounds summer squash, sliced fairly thin*
Three red bell peppers (or orange and yellow), sliced into strips
1 C. finely chopped onion. The original calls for yellow. I used white, because the yellow onions have been past their prime recently.
Four cloves minced garlic (a large dollop)
1T plus 1t salt
4 cups shredded cheddar cheese, orange or white, your choice.
3 cups crushed crackers (or breadcrumbs)
1 tub of sour cream (16 ounces)
1 lightly beaten large egg
2 T fresh thyme
black pepper to taste (I omit)
5 T melted butter
Preheat oven to 350, and grease a 13X9 baking dish.
Combine squash, bell pepper, onion, garlic, and 1T salt in a large pot with water to cover (I use less water, because the squash have a lot of water in them). Bring to a boil, reduce heat and simmer for 6 minutes or so, depending on altitude, until the veggies are tender. Drain very well. You don’t want overly soggy veggies.
Combine squash and friends with 3 cups of the cheese, the sour cream, egg, and thyme, two cups crushed crackers or breadcrumbs, and 1t salt. Mix well, and put in the baking dish, spreading to make an even surface. Sprinkle the rest of the cheese over the top.
In a separate bowl, combine the melted butter with the rest of the crackers and blend. Put casserole into the oven. After ten minutes or so, cover the top with the cracker-butter blend, then bake for, well, supposedly 30 minutes, but I’m at 3600′ of elevation, and 45 was closer to the mark. Until it is fairly firm in the middle. You know, proper casserole consistency. It will be a little moist, but shouldn’t be too drippy.
It is rich, savory, and filling. This is an old school casserole, not one of your light-and-healthy ones. You know the ones, the kind your grandmother made to take to brunch, or delivered to the family of the deceased (if you are in the South or parts of the Midwest). It serves 10-12 people, or fewer if they like it and the meat isn’t too filling.
You could probably add a little bacon, but that might be gilding the lily. Or perhaps not.
*Fear not, this isn’t really as much as it sounds once you cook, then drain it.
Original recipe found at: https://www.justapinch.com/recipes/side/vegetable/bell-pepper-and-squash-casserole.html
Trying to make us hungry? 😉
Saving this for next year- summer squash did not do well here this summer…
Ummm, but umph. Looks like I can scale the recipe for some smaller casseroles and servings. I have acorn squash I can use, which should also slice thin.
Huh, that’s NOT one I’m familiar with. We did ours a bit differently, but that DOES sound good!
About the only way we fixed summer squash back home was to batter it and fry it like you do green tomatoes. Squash doesn’t grow well in our climate.