This recipe is loosely based off of a dish from Tracy’s cafe in Mountain Brook, Alabama. I absolutely adore this recipe because it has lots of cheese and good variations in texture. However, I did add a few green ingredients to spruce it up, because without them it is very yellow.
It is a very simple dish, but it makes a ton of food! I cut the original in half and it still made probably 6 or 7 servings! (Okay, maybe I added in more cheese than it calls for…)
Before we get started just a quick note about the consistency of the filling: it will seem very very liquidy and thin, but I promise you that much of this bakes out. If you make the filling too thick to start with, the casserole will end up dry!
makes about 6 servings
4 medium, yellow squash
3/4 cup (about 1 medium) yellow onion
5 leaves fresh sage
2 tablespoons chives
1 clove garlic
4 tablespoons salted butter
2 1/2 cups shredded cheddar cheese
1 tablespoon almond milk
1/2 teaspoon black pepper
2 teaspoons kosher salt
plain bread crumbs and parmesan cheese to top
First, wash and de-stem the squash. Slice them into thin (1/4 inch) rounds.
Prepare a pot of salted water to boil the squash. While you are waiting for the water to boil, dice the onion, make sure there are no large pieces.
Chop the chives along with the sage. Mince the garlic.
Once the water is boiling, cook the squash until they are very tender. This usually takes about 6-8 minutes. A fork should slide through even the thickest pieces very easily.
While the squash is cooking, combine the onions, sage, chives, and garlic in a large bowl. Add in the butter and cheese.
After they are tender, drain the squash thoroughly and add them to the bowl. Mix everything together until the butter has been completely melted by the squash.
Add in the milk and eggs, being careful to continually stir so as not to overcook the eggs. It is fine if they cook just a bit, but they still need to act as a binder for the casserole filling.
Add in the salt and pepper.
Pour the filling into your pans and sprinkle the tops with bread crumbs, then parmesan cheese.
Cook in a 350°F oven for 45 minutes or until the cheese is browned and the filling is bubbling up.