Well a lot has happened since I created this blog, most notably that I no longer live in Colorado and have become more of a locavore than a catchatarian. My most awesome neighbor, Barb, has graciously provided me space in her garden, and for my first growing season I am doing squash, eggplant, tomatoes, tomatillos, peppers, and melons. We have already started harvesting the squash and the photos on facebook have promted a squash casserole cook off. “My” recipe, which is actually my Aunt Betty’s recipe, is below. Note: she is not my aunt but she is my godmother and I’m from the day and age in the south where you did not use grown ups’ first names, so for adults who were close to our parents, we would just add aunt or uncle to their name so we did not have to use the formal Mr. or Mrs.
I will update the post after the cook-off with results.
6 cups large sliced yellow squash, steamed
1 large Vidalia onion, chopped (of course we don’t tend to get those out west, but I do tend to favor sweet onions whenever possible)
4 tablespoons butter
1 1/2 cup mayo (Hellman’s / Best Foods) why isn’t it just called Hellman’s.
Salt and fresh ground pepper (this is a recent requirement of my husband. Pre-ground pepper in a can just will not do)
1 cup grated cheddar cheese
1 cup crushed Saltines (yes, Premium Saltines. If I thought it was okay for you to use some lame soggy generic I would say so)
Preheat oven to 350.
Steam the squash, drain, mix in mayo, grated cheese, onions, salt, pepper, and 6-10 crushed Saltines. Bake for 30 minutes. Crackle more saltimes and cheese on top and broil for four minutes until top is crusty “golden brown perfection.*”
* Thanks Cass (Betty’s son). For his platinum version add about a cup of Jone’s pan sausage, nicely browned in an iron skillet. (Yes, it has to be from Jone’s Country Meats, Climax, Georgia. Yes, Climax. It’s called Climax because it is located at the highest point of the railroad between Savannah, Georgia and the Chattahoochee River.)