I was tricked the other day at our new, fancy grocery store. Lucky for me everything turned out okay. You see, rarely do I even bother to notice those bags of reduced produce, you know, the ones that are a little overripe or cannot be sold at regular market price. But there it was, a table filled with cute, market oriented bags of various produce. New potatoes, green snap beans, bell peppers and even apples. But the one that caught my eye was filled with bright yellow crookneck squash. Hardly a blemish on any of them.
I carefully looked it over and could not find a price on the bag, only a sign on the table that read ‘fresh squash – $1.97’. What a deal I thought, the bag must weigh about 3 or 4 pounds. So I looked at the sign again to be sure. Well, you know what happened. The produce was not tainted in anyway, it was indeed fresh and as I learned at the checkout, the price was $1.97 per pound. But that is not what the sign indicated. I know, it did not say per bag nor did it say per pound. I just shrugged it off and brought home more than enough squash to make the Andouille Squash Dressing
I posted the other day.
So today I’m using up the leftover squash to make a casserole with gratin and one that we enjoy. I’ll tell you the same thing that I mumbled at the clerk and that is I can never can have enough fresh vegetables, not when I have good southern recipes like this one. This is probably my favorite squash casserole. Enjoy!
Yellow Squash Creole
makes 6 to 8 servings
2 pounds yellow summer squash, sliced
3 slices of bacon, chopped
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped red bell pepper
6 green onions, chopped, separate half of the green part
2 or 3 thick slices day old French bread, torn in small pieces
1/2 cup evaporated milk
1/2 teaspoon sugar
1 teaspoon Creole seasoning
2 tablespoons butter, cut in small pieces
crushed butter crackers or bread crumbs
Boil squash in lightly salted water until tender. Put aside to drain in a colander while preparing the mixture.
Sauté bacon in a skillet until brown. Remove grease if desired and melt butter; add the celery, bell pepper and the onions reserving half of the green tops. Sauté over medium heat until tender.
Soak bread in the evaporated milk and gently squeeze out excess milk.
Add the bread, sugar and seasoning to the skillet stirring to mix. Blend in the squash.
Spoon into a 7 x 11-inch baking dish and add remaining green onion sprinkled on top. Sprinkle generously with crackers and dot the top with butter.
Bake in preheated 350 degree F. oven for 20 to 25 minutes, or until crumbs are brown.