Ma Ferns Squash Casserole Recipe Foodcom Recipes
MA FERN'S SQUASH CASSEROLE
I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs! ---------------- NOTE: Prep time includes cool down time after the squash is sauteed! Cooking time includes estimated time for sauteing the squash, AND baking the casserole in the oven!
Provided by KerfuffleUponWincle
Categories Onions
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
- Remove from heat ~ cool for 15-20 minutes.
- NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
- Preheat oven to 350°F.
- Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
- Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
- Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.
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