Squash Casserole ( Gamma's Southern style)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 130.9
  • Total Fat: 6.2 g
  • Cholesterol: 59.6 mg
  • Sodium: 444.4 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Squash Casserole ( Gamma's Southern style) calories by ingredient
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Introduction

We always had an abundance of summer squash - which my grandmother(Gamma) HATED! But as a child of the great depression- she never wasted ANYTHING...So she devised all sorts of ways to make squash so that the taste was somewhat disguised. Her version used more cheese & Butter- and less squash- and she mashed it so that it was more of a souffle- but I LIKE the taste of squash and didn't want all the Fat from the butter and cheese. So I decided to make it in an updated more healthy version that's still good for finicky eaters! ( Even my husband approved) :) Gamma's version became a holiday staple right next to the sweet potato souffle( LOL) We always had an abundance of summer squash - which my grandmother(Gamma) HATED! But as a child of the great depression- she never wasted ANYTHING...So she devised all sorts of ways to make squash so that the taste was somewhat disguised. Her version used more cheese & Butter- and less squash- and she mashed it so that it was more of a souffle- but I LIKE the taste of squash and didn't want all the Fat from the butter and cheese. So I decided to make it in an updated more healthy version that's still good for finicky eaters! ( Even my husband approved) :) Gamma's version became a holiday staple right next to the sweet potato souffle( LOL)
Number of Servings: 8

Ingredients

    *5 med to large summer squash sliced in half lengthwise then into chunky slices across. ( You should have about 2 Lbs of squash.
    *2 med onions sliced in half length wise then loosely diced
    * 4 large cloves of garlic- crushed through press or minced FINELY( about 3-4 teaspoons pressed)
    *2 Tbls butter
    * 1 cup skim milk
    *2 eggs beaten
    * 3 Tbls flour- sifted
    * 1 teas salt
    *.5 teas pepper
    *1 packet stevia
    *.5 cups grated 2% shredded cheddar
    .25 cups bread crumbs( any style)


Directions

In a large Non stick pan melt butter and saute onions and garlic, salt and pepper until onions are translucent( about 5 min) Add squash and cover stirring every few minutes- cook until squash is tender( 10 more minutes)

meanwhile in a 2.5 quart casserole dish with a lid( pyrex etc.) mix remaining ingredients EXCEPT bread crumbs. * **add flour a bit at a time and stir rapidly to prevent balling. WHen squash mixture is tender- drain liquid as well as you can( I just use a slotted spoon to scoop it out of the pan and allow the liquid to drain spoonful by spoonful) - add to casserole dish and stir well. Cook uncovered at 350 on oven for 30 minutes- mixture will be set overall but might still have a slight jiggle it will also show bubbles throughout. Sprinkle bread crumbs over top- spray with cooking spray to allow browning and cook an additional 10 minutes. Whatever is left over- just throw on the cover and refrigerate.

** also wonderful to mix in with scrambled eggs for a tasty breakfast treat the next day!

Serving Size: makes 6 GENEROUS servings or 8 smaller servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BIGOLEDIVA.

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