Summer squash casserole from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 252) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken Betty's fried chicken and gravy; Spicy, supercrunchy fried chicken; Buttermilk roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahawker on June 10, 2021

    This was a LOT of prep for something that could possibly have been done with a lot less steps. Instead of boiling the squash for 10 min, perhaps just grate it raw? There was no effort to remove water, and it is a loose casserole with good flavor. Kind of reminded my family of a huge pot of pimento cheese (I only had red pepper instead of green). Not sure I would make this again. A baby food consistency.

  • taste24 on August 12, 2020

    Loved this casserole! Very tasty. I made a few changes: used an orange pepper instead of green pepper and did include the jalapeno. Per the recommendations on the NYT website, I pulsed the ritz crackers first, then the toast, and then the squash (to avoid washing the bowl). Also, I only pulsed the squash about half to keep some texture (a lot of the reviews said it was like baby food if processed fully). The recipe doesn't say when to add your onion mixture, so I added it in at the beginning of step 4 with the squash, cheese, and cracker crumbs.

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