Summer Squash Casserole

Name: Summer Squash Casserole | Lodge Cast Iron
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 2 of pounds yellow squash, sliced in &frac18;-inch rounds and quartered; 1 of small yellow onion, diced finely; 2 tablespoons of olive oil; 1 of egg, beaten; &frac23; cup of heavy cream; 4 tablespoons of butter, melted; 2 tablespoons of sugar; ¾ teaspoon of salt; ¼ teaspoon of pepper; ½ teaspoon of rosemary, chopped finely; ½ teaspoon of thyme; 6 of soda crackers; ½ teaspoon of thyme; ½ teaspoon of rosemary, chopped; ¼ teaspoon of paprika; ¼ teaspoon of chili powder; ¼ teaspoon of crushed red pepper (or more, if you like); &frac18; teaspoon of salt; ¼ cup of cheddar cheese, shredded

Linda King Kellermann | March 23, 2021

This recipe was adapted from the Summer Squash Casserole recipe found on page 148 of A Skillet Full. The original recipe called for ¹/₃ cup of sugar with a topping of 4 soda crackers. We removed quite a bit of sugar from the original recipe, and dressed up the topping by adding herbs and spices. The herbs and spices add a good amount of color to the dish and the additional crackers help provide texture.

Level

Beginner

Prep Time

15 minutes

Cook Time

35 minutes

Serves

6

Cook it With Our

Cast Iron Baker's Skillet

Ingredients

Casserole

2 pounds yellow squash, sliced in ⅛-inch rounds and quartered
1 small yellow onion, diced finely
2 tablespoons olive oil
1 egg, beaten
⅔ cup heavy cream
4 tablespoons butter, melted
2 tablespoons sugar
¾ teaspoon salt
¼ teaspoon pepper
½ teaspoon rosemary, chopped finely
½ teaspoon thyme

Topping

6 soda crackers
½ teaspoon thyme
½ teaspoon rosemary, chopped
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon crushed red pepper (or more, if you like)
⅛ teaspoon salt
¼ cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees Fahrenheit. Heat the Baker’s Skillet over medium-high heat for 3-5 minutes. Add olive oil along with diced onion and squash and cook 12-15 minutes, stirring occasionally, until the squash has cooked down and released much of its moisture.
Remove the squash mixture to a colander and drain well. Using a wooden spoon, press the squash lightly to remove excess moisture. Wipe the skillet out with a paper towel and grease lightly with cooking spray.
Beat together the egg, cream, butter, sugar, salt, pepper, rosemary, and thyme. Add the cooked squash to the egg mixture and stir until combined. Pour the squash mixture into the skillet.
Mix the topping ingredients together except for the cheese. You’ll want to crumble the crackers a little, but keep some of the bits intact.
Starting with cheese, layer the top of the casserole with cheese and cracker topping.
Bake for 30-35 minutes until firm. Serve warm.

Kitchen Tip:

Set the colander in a large bowl. Drain the liquid into the bowl removing as much moisture as you can. Empty the drained liquid from the bowl, and use it to mix your wet ingredients. Easily fold the squash into the egg mixture. Reusing the bowl should help cut down on cleanup.

Contributed By: Linda King Kellermann

This recipe comes to us courtesy of her daughter, Carolyn Millhiser.

Carolyn Millhiser, Joseph Lodge's great-granddaughter, lives in the Joseph Lodge family home. Carolyn's knowledge of the family history spans from the company's origin and history to vintage iron. She is the author of From Hand Pour to Automation: A History of Lodge Manufacturing Company from 1896 to 1988 and a contributing author of A Skillet Full, created by the South Pittsburg Historic Preservation Society. She volunteers at the South Pittsburg Heritage Museum in downtown South Pittsburg, Tennessee.