Squash Casserole Recipe From Hopkins House In Pensacola Fl
SQUASH CASSEROLE I
This casserole makes a rich, creamy vegetable side dish. Stuffing mix may be used in place of the bread crumbs if you prefer. It tastes even better the next day for leftovers.
Provided by Gayle A. Cox
Categories Side Dish Vegetables Squash Summer Squash
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
- Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Sprinkle the bread crumbs over the top. The bread will absorb some of the liquid.
- Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.
Nutrition Facts : Calories 251 calories, Carbohydrate 23.9 g, Cholesterol 30.8 mg, Fat 15.3 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 456.5 mg, Sugar 1.9 g
SQUASH CASSEROLE-RECIPE FROM HOPKINS HOUSE IN PENSACOLA, FL
This is a great squash casserole that was served at Hopkins House in Pensacaola, FL for many years. It was a great place, in a old Victorian House. It operated as a boarding house for many years as well as a restaurant. My parents went there on dates in 1949, and we ate many a meal there after church on Sunday through the 60's & 70's until we moved to the East Coast of Florida. You could still get a "pulley bone" / "wish-bone" as one of the pieces of Fried Chicken, which was to die for. If you asked your server, they would bring you a plate of just "pulley bones" This was the practice right up until they served their last meal. On Fried Chicken day you had to get there early, and sit out on the big front porch which was full of rockers, fans and benches. What a treat. You could find people from all walks of life on that porch waiting for the same fried chicken as you. There were always at least 2 entree's and numerous side dishes and salads. There was always dessert, but I never had room for it, although I heard it was good. There was always a pitcher of Sweet Tea on the table. Everything was served "Family Style" and it was nice to chat with people you didn't know at your table. If you were lucky you got to sit at the big round table with the lazy susan in the middle, it made the passing of the bowls a lot easier. They also did a great breakfast. Everything was always so fresh and just like "Grandma" made. I was so sorry to see it close. It was an institution in Pensacola, everyone from there knew about it and many people from out of town stopped in any time they were in Pensacola. This is one of several recipes from Hopkins House that I plan to post, I stumbled up on them in some cook books I bought at a used book store.
Provided by cajunhippiegirl
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
- Drain Well and Lightly Mash.
- Set Aside.
- Saute Onion in butter until tender.
- Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
- Stir Well.
- Spoon Mixture into a lightly greased 2 quart casserole.
- Bake uncovered @ 350 for 20 minutes, or until lightly browned.
Nutrition Facts : Calories 171.5, Fat 13.7, SaturatedFat 7.8, Cholesterol 83.4, Sodium 472.3, Carbohydrate 9.8, Fiber 1.7, Sugar 2.6, Protein 3.8
SQUASH CASSEROLE
Squash casserole is about as Southern as it gets. You can serve it piping hot or warm, the day you make it or the next. It's up to you-but I think it's best if you just grab a spoon and dig in.
Provided by Hugh Acheson
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the leek crema: Using only the lower third of the leek, remove the root, cut lengthwise down, then dice. Melt the butter in a small saucepan over medium heat. Add the leeks and 2 tablespoons of water. Cover and cook, steaming the leeks until very tender, about 5 minutes.
- While the leeks are steaming, slice the squash lengthwise to ¼-inch thick slices on a mandoline or with a knife, and set aside. Finish the leek crema by adding salt, then cream, and warm through.
- For the squash casserole: Preheat the oven to 400 degrees F. Coat a 9" x 9" or 8" x 10" casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It's all right if you shingle and overlap edges minimally. This is a six-layer casserole, so allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the breadcrumbs, and a sixth of the Parmigiano. Repeat these steps 5 more times, then cover the casserole with a fitted lid or foil. Bake covered for 35 minutes, then uncovered for 10 more minutes or until the top becomes nice and golden brown.
- Remove casserole from the oven and allow to cool for 10 minutes before serving.
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