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Rebecca Lang’s Down-Home Squash Souffle

  • Yield: 8-10 Servings
  • Category:

Ingredients

  • 2 lb yellow squash, cut into ½-inch-thick slices
  • 2 tbsp. bacon drippings
  • 1 medium onion, chopped
  • 1/2 c mayonnaise
  • 1/3 c heavy cream
  • 1/4 c sour cream
  • 3/4 tsp. Salt
  • 1/4 tsp. Freshly ground pepper
  • 6 oz sharp cheddar cheese, shredded (1 ½ cups)
  • 35 round, buttery crackers, crushed

Instructions

  1. Arrange squash in a steamer basket over boiling water. Cover and steam 12 to 16 minutes or until fork-tender. Cool 15 minutes.
  2. Preheat oven to 350 degrees.
  3. Melt the bacon drippings in a small skillet.
  4. Add onion; sauté 5 minutes or until tender. Transfer to a bowl. Stir in mayonnaise, next 4 ingredients, and 1 cup cheese until well blended.
  5. Add squash and crushed crackers; stir well.
  6. Pour mixture into a lightly greased 8-inch square baking dish, and top with remaining ½ cup cheese.
  7. Bake at 350 degrees for 35 minutes or until lightly browned.