Happy Thanksgiving! There is so much to be thankful for!
Growing up we ate weekly with my grandparents at Barclay’s cafeteria at Southpark Mall in Charlotte, NC. I would order 2 plates of squash casserole and pinto beans for my lunch (I know, I have weird eating habits). They closed down about 10 years ago….but the demand for their squash casserole recipe was so great that it was published in the Charlotte Observer! I don’t think this is the exact recipe anymore because I’ve made it a bigger batch….but every bite gets eaten every year….you’ll LOVE it:
(I haven’t made it yet today so I had to borrow a photo from a similar recipe at The South in My Mouth)
Barclay’s Cafeteria Squash Casserole
4 pounds of yellow squash, sliced
1 white onion, chopped
16 oz (16 slices) of american processed cheese (i.e. Kraft Singles)
1/2 cup butter
1/2 cup flour
2 tsp of sugar (I use 2 packets of Splenda)
4 eggs, beaten
2 cups of milk
1 tsp salt and a dash of pepper
Panko bread crumbs or Ritz Crackers for the topping
Directions:
Fill a large pot with water and boil the squash and onion until they are tender. Drain pot and mash.
Quickly, while the squash and onion are still hot, add the cheese slices and butter and stir until melted.
Add flour, sugar/Splenda, salt and pepper and stir well.
Add eggs and mix well.
Add milk and mix well.
Pour mixture into a large casserole dish.
Bake at 350 degrees for an hour until the middle is firm.
Mix panko bread crumbs or crushed Ritz crackers with a teaspoon of butter and sprinkle across the top of the casserole….put under the oven broiler for a few minutes to brown!
Serves about 15-20 people….or just me for about 3 days 🙂
