Southern Classics: Squash Casserole Recipe

Squash Casserole. Lucy Mercer/A Cook and Her Books

 I can't imagine a Thanksgiving table without a squash casserole. This Southern standard is warm and rich and filling, like a good side dish should be. I've tried lots of recipes, from the soup can variations to Paula Deen's, and while they are all good, I gotta tell you, this one is the best. It's from Aunt Fannie's Cabin, a restaurant formerly located in Smyrna, Georgia, using the recipes of a freed slave who stayed after the war to cook for her family.

Aunt Fannie's Cabin Squash Casserole


3 pounds summer squash
1/2 cup onions, chopped
1/2 cup butter, melted
2 eggs, beaten
1/2 cup saltine crumbs
Sugar, about a teaspoon, optional
1 teaspoon salt
1/2 teaspoon black pepper
Additional saltine crumbs for topping

1. Heat oven to 375. Rinse squash and cut into 1/4 inch thick slices. In a medium saucepan, combine vegetables and pour over water to cover. Cook until both are tender. Drain thoroughly, pressing out excess water with back of spoon, and mash together.

2. Combine mixture with half of the melted butter, the cracker crumbs, eggs, sugar (if using), salt and pepper. Pour into a greased casserole dish.

3. Top with remaining butter and sprinkle with additional cracker crumbs. Bake at 375 degrees for 45 to 60 minutes, or until top is golden brown and bubbly.

Text and images copyright 2012, Lucy Mercer.