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Today is September 25, 2022

Yellow Squash Au Gratin

Side Dishes



1/4 cup (1/2 stick) plus 1 Tbsp. unsalted butter
6 to 8 small yellow squash, sliced (4 cups)
4 eggs, beaten
2 dashes Tabasco sauce
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. extra-virgin olive oil
1 tsp. dried basil
1/2 tsp. white pepper
1 cup panko bread crumbs
2 oz. Swiss cheese, shredded (1/2 cup)
2 oz. Cheddar cheese, shredded (1/2 cup)


Preheat oven to 375 F. In a medium bowl, melt 1/4 cup of the butter. Add the squash, eggs, Tabasco, sugar, 1/2 teaspoon of the salt and black pepper. In a sauté pan set over medium heat, add the oil and the remaining 1 tablespoon butter. Heat until bubbly. Add the squash mixture, 1/2 teaspoon remaining salt, basil and white pepper. Cook until the squash is soft, 15 minutes. Drain well and set aside. Put half the squash mixture in the bottom of an 8-by-8-inch casserole dish. Sprinkle with half the bread crumbs and then half of each of the cheeses. Repeat the layers with the remaining ingredients. Bake until golden brown on top, 15 minutes. Serves 6.


From "The B.T.C. Old-Fashioned Grocery Cookbook" by Alexe Van Beuren, with recipes by Dixie Grimes

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