Yellow Squash Casserole

The unseasonably warm weather here of late has us thinking of gardens and fresh veggies. One of our favorite spring dishes is this casserole made with yellow squash.

If you are planning your spring garden, give yellow squash a chance. It is easy and quick to grow – often one of the first veggies to make contributions to the table. If you pick the squash while they are still small, the plants produce even more and the squash is tender and sweet. It makes a colorful addition to salads and pasta salads, is delicious battered and fried (what isn’t?), and this casserole is simple to make and a sure winner on the dinner table.

This recipe is included in Family Holiday Favorites.

Yellow Squash Casserole

3 cups yellow squash, diced

1 onion, diced

2 eggs

1/3 cup oil

1 cup Colby Jack cheese

1 cup biscuit mix

1/4 teaspoon garlic powder

1/4 teaspoon garlic salt

1/4 teaspoon seasoning salt

Mix eggs and oil in large bowl then add squash and onion. Next, add cheese and biscuit mix and sprinkle spices on top. Mix together roughly. It makes a somewhat dry mixture.

Pour mixture into a large glass baking dish, like a 13 x 9 inch glass pan. You want the casserole to be fairly thin.

Bake at 375 degrees for 40 to 60 minutes depending on the thickness. It is ready when it is lightly browned on top and bottom.

Musings on Green Bean Casserole

I had to talk one of my kids through making green bean casserole yesterday and it got me to thinking. Everyone knows the basic recipe, but the best ones aren’t made according to that recipe. It’s actually pretty boring:

2 Cans green beans (french style is better)
1 can cream of mushroom soup
1 Small can fried onions
Mix beans, soup and half the onions. Pour into casserole dish and bake at 350 for about 30 minutes. Pour remaining onions on top and bake another 5 minutes or so until onions are browned a bit.

I always add a splash of milk when mixing the ingredients. It makes a little extra sauce in the casserole and it makes it easier to mix the ingredients. I also add either finely diced onion or minced onion or onion powder.

If I remember, I add about 4 drops of Tobasco. It doesn’t make the dish hot. It just adds an extra something to the spicing. I generally add either sliced fresh mushrooms or a small can of sliced mushrooms.

I know several people who add chunks of Velveeta. Yummy!

This is a very new blog so not many people are reading it yet, but I wanted to ask – what extras do you like in a green bean casserole?