Summer Squash Casserole

Cajun cuisine centers around rice, seafood, and the wildlife found in the marshes and wetlands that surround us. Rooted in self-sustainability, our home in Southwest Louisiana is a place where French, Spanish and Native cookery and tradition are drawn together. The “Pirate’s Pantry” cookbook can be found in most kitchens around SWLA. As a rite of passage, I received my copy when I moved out of my parent’s home. Below is a recipe that was submitted by my mother, Mickey Stoker.

Ingredients

• 3-4 cups yellow squash, peeled, diced
• 1 teaspoon each salt and pepper
• 2 Tablespoons of butter
• 5 Tablespoons of cheese, grated
• 1/8 teaspoon paprika
• 1/2 teaspoon onion flakes
• 1 carton (8 ounces) sour cream
• 1 egg yolk, beaten
• 1 Tablespoon chives, chopped
• Breadcrumbs
  

Instructions

Preheat oven to 375º F. Cook squash in boiling saled water until tender. Drain well and place in 2 1/2 quart casserole. Combine salt, pepper, 1 Tablespoon butter, cheese, paprika, onion flakes, and sour cream, and stir over low heat until cheese is melted. Remove from heat. Stir in egg yolk and chives. Pour micture over squash, sprinkle with bread crumbs, and dot with butter. Bake, unvovered, for 15 minutes. Serves 4-6. If you haven’t liked squash, you’ll love it now!

Mrs. Blair Stoker
(Mickey Hall)