I was raised in South Carolina by an Icelandic mother. Let’s just say her cooking style wasn’t particularly southern, and most of her recipes came from magazines or soup cans. I don’t remember what magazines she chose, but for the longest time I thought carrot slices were normal in lasagna. She fed us well, every single night, but it wasn’t until I started eating at friends houses that I realized I was missing out on southern cuisine. I became obsessed with it and to this day it is my comfort food.
To be honest, I can’t remember the first time I tasted squash casserole but I instantly fell in love with it. There are so many variations and creating your own recipe is easy since squash is so versatile. Jalapeños, peas, chicken, spinach, asparagus tips, diced ham ….. you get the idea!
While August is quickly approaching and the farmers markets are loaded with fresh squash, I thought I would share my favorite base recipe for squash casserole. It is a great side dish for any meal or can be served as a main dish especially if you add some protein!
- 4-5 Large yellow squash, cut into 1/4″ rounds
- 1 Vidalia onion, thinly sliced
- 4 sprigs of thyme (optional/more if you like)
- 8 chive stalks, chopped for garnish
- 2 cups cheddar/ Monterey Jack cheese blend, shredded
- 1 tsp. garlic powder
- 2 eggs
- 3/4 cup milk
- 1/2 TBS. Maille Old Style mustard (whole grain mustard)
- 1 stick of butter + 2 TBS.
- 1 stack Ritz Crackers
- 2 cups water
- Non-stick cooking spray
- Salt and pepper to taste
Preheat oven to 400º