Too many summer squash?

 

Silence Dogood here. This time of year, we’re absolutely inundated with summer squash. We boil them up with onions. We slice them into salads. We roast them with olive oil and herbs. But there are still more than we can eat or give away. (Frankly, I think the neighbors have started locking their doors if they see me coming with a bag.)

If you’re in the same boat, try this decadent recipe for summer squash casserole. It will have your family loving summer squash again in no time!    

        Silence’s Super Squash Casserole

5-6 yellow zucchini or crookneck squash

1 package frozen white corn, or kernels sliced from 6 ears

1 8-ounce carton sour cream

1 large sweet onion (Vidalia or WallaWalla type)

4 garlic scapes, if available

1 small carton mushrooms (button, baby bella, crimini, shiitake, mixed, if possible)

1 package stuffing/dressing (as Pepperidge Farm) or coarsely crushed crackers (oyster, Saltine, Ritz)

2 eggs

1 stick salted butter

1 teaspoon salt

8-10 fresh basil leaves

Grease 9 x 13″ baking dish. Chop onion and sautee in butter until clarified. Slice mushrooms and add. Chop garlic scapes and add. Tear basil leaves and add. (Dried oregano and thyme may also be added, to taste.) Add salt. When mushrooms have cooked down, add corn and cook on low until liquid has mostly evaporated. Meanwhile, slice yellow squash, then quarter slices, and boil until tender. Beat eggs. Drain squash and stir in sauteed veggies, eggs, and sour cream to blend. Melt remaining butter in saute pan. Pour squash mixture into baking dish. Top with stuffing/dressing or crackers. Pour melted butter on top. Bake at 350 degrees F. for an hour. Enjoy!

               ‘Til next time,

                            Silence

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