Susan's Summer Squash Casserole
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Susan Ford Robertson made this for me one time when I was in college and visited her in Jackson, Mississippi.  I requested it every time I visited her after that!  I started making it myself and it has been a family favorite for the past 40 years!  It's an entire meal in itself, just add sweet tea.
Casserole Ingredients:
2 to 3 pounds of yellow squash or zucchini                  1 small onion, chopped
1 cup White Sauce (recipe below)                                   1 and ½ tablespoons butter
1 and ½ to 2 cups of grated cheddar cheese                 2 or 3 eggs, slightly beaten with fork
1 cup bread crumbs                                                                       
salt and pepper to taste (be careful, as the cheese and the white sauce already have salt)
(Optional ingredients:  2 tablespoons Parmesan ; ½ cup red or yellow bell pepper or ¼ cup spicy chili peppers, such as jalapeño.  One time Susan cut up some fresh nasturtium leaves and added them for spicy goodness from the flower garden! ) 
Casserole Directions:  
  1. Medium slice squash and cook with chopped onion until tender (but not mushy), in a very little boiling, salted water.  (I actually like to sauté the onion first and NOT add it to the boiling water, but instead add it later.  If you choose to add the bell peppers, then definitely sauté them.  This adds an extra step, but I think it’s worth it.)
  2. Drain very, very well, especially if you used zucchini!  While it’s draining, you can make the white sauce.​
White Sauce Ingredients:
2 tablespoons flour (I’ve used gluten-free flour and it works great!)
2 tablespoons butter
½ teaspoon salt
1 cup milk
White Sauce Directions:  
  1. In a small saucepan, over medium heat, melt butter (don’t burn).  
  2. Stir in flour and salt, stirring continuously until smooth.  
  3. Add milk slowly and quickly whisk or stir like crazy until all blended.  Keep stirring constantly and cook until thickened.  Remove from heat to cool a bit.
Back to the Casserole Directions:  
  1. In a large bowl, stir together - drained squash, onions, (peppers, if used), slightly beaten eggs, grated Cheddar cheese, and white sauce.  
  2. Pour into greased baking dish (9x13”).  
  3. Melt the 1 & ½ tablespoons of butter and toss gently with bread crumbs.  
  4. Add more melted butter, if necessary.  Sprinkle top of casserole with bread crumbs.  
  5. During the last 5 or so minutes of baking, I check to make sure the top isn’t burning and then add a little Parmesan cheese.  If it’s getting too brown, just cover with foil.  
  6. Bake at 350 degrees for about 35 – 40 minutes or until lightly browned.
Photo ©2015 Beso del Sol Photography