Aunt Fannies Summer Squash Casserole Recipes

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

SUMMER SQUASH CASSEROLE

Steps:

• In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
• In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
• Fold in the zucchini mixture; set aside.
• In a smaller bowl, toss the stiffing mix and melted butter.
• Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
• Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through.

AUNT FANNY'S BAKED YELLOW SQUASH

Steps:

• Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
• Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
• Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
• Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
• You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.

SUMMER SQUASH CASSEROLE

Steps:

• In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
• Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
• Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 9x13 baking dish.
• Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables.
• Bake in 350 degree oven for 25-30 minutes or until heated through.
• OPTIONAL: Brown 6 pork chops in skillet. Then transfer to baking dish. Add the Summer Squash Casserole layers as indicated above and bake.