Summer produce is at its peak right now.
Mid-August is the best time to buy tomatoes, watermelon, peppers, peaches and squash.
The farmer’s market was packed full of produce when we went this weekend. I love perusing the booths for the best of summer’s harvest.
Soon, the booths will close up shop and the produce will switch over to lettuce and gourds. For now, though, I’m trying to make the best with what we have while it’s available.
The best thing to do with summer squash is to make a classic casserole. I’ve been eating squash casserole for years, and I’ve made a few different versions to boot. There’s nothing quite like the classic, though, and this recipe is the ultimate Southern favorite.
There’s Vidalia onions, sharp cheddar, cream of mushroom soup, mayonnaise and Ritz crackers in this recipe. It’s not all good-for-you ingredients, but it’s good for the soul.
Classic Squash Casserole
A vintage Southern recipe made for generations at the peak of summer.
- Preheat oven to 350 degrees. In a large bowl, stir together soup, mayo, egg, onion, cheese, salt and pepper.
- Add squash to soup mixture and stir until well combined.
- Pour into a greased 13×9″ baking dish.
- Melt butter in a small bowl. Crush Ritz crackers and add to butter. Toss to combine.
- Top casserole with Ritz mixture. Cover with foil.
- Bake for 30 minutes. Uncover casserole and return to oven to bake for another 10-15 minutes.