Charlottes Squash Casserole Recipes

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SQUASH CASSEROLE (CHARLOTTE'S BARCLAY CAFETERIA)

We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests when they closed. I make it frequently all year long but especially in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.

Provided by l0vetw0c00k

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10



Squash Casserole (Charlotte's Barclay Cafeteria) image

Steps:

  • Cook squash and onion, salted, in enough water to cover in saucepan until tender.
  • Drain well and mash.
  • Add cheese while still hot and stir until cheese melts.
  • Add butter.
  • Mix in flour, sugar and pepper.
  • Add eggs.
  • Stir in milk.
  • Pour into greased 9"x13" casserole.
  • Bake at 400 degrees for 45 minutes until center sets like egg custard.

2 lbs squash, sliced
1 medium onion, chopped
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
1/4 cup butter or 1/4 cup margarine
1/4 cup plain flour
2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
2 eggs, beaten
1 cup milk

CHARLESTON YELLOW SQUASH CASSEROLE

Even though my family doesn't really like ssquash, they LOVE this casserole and often request it instead of potatoes! It's secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from "Entertaining at the College of Charleston", by Zoe D. Sanders

Provided by BeachGirl

Categories     Cheese

Time 1h10m

Yield 1 9x13x2 inch scasserole, 8 serving(s)

Number Of Ingredients 11



Charleston Yellow Squash Casserole image

Steps:

  • Mix cheeses together and set aside.
  • Steam squash and onions for 10 minutes or until tender.
  • Drain.
  • Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
  • Pour into a 2-quart casserole dish (9x13x2-inch).
  • Sprinkle remaining cheese on top.
  • Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
  • ***This freezes beautifully.
  • Defrost/thaw before baking.
  • ***.

Nutrition Facts : Calories 158, Fat 6.7, SaturatedFat 3.9, Cholesterol 18.5, Sodium 879.4, Carbohydrate 13.4, Fiber 1.8, Sugar 4.3, Protein 11.7

2 lbs yellow squash, sliced
2 cups chopped onions
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg (do not omit this secret ingredient)
4 ounces sharp cheddar cheese, grated (1 cup)
4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup)
1 cup skim milk
1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
16 saltine crackers or 16 Ritz crackers, crushed
1/2 teaspoon paprika

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