Helen Humphries’ Ratatouille

1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)

Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.

We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.

Ashley's Squash Casserole

10-12 medium/large yellow squash, chopped
1 onion, peeled and chopped in large chunks 

2 T. Kosher salt
2 tsp black pepper
1 T. sugar
1 stick butter, divided
4 oz. cream cheese
¾ cup sour cream

2 eggs, beaten
1 ½ cups freshly grated cheese 
1 ½ cups Cheez-its, crushed

In Dutch oven, place squash, onion, salt, pepper, sugar, and 2 T of the butter. 

Bring to boil; reduce heat and simmer until squash is fork tender, about 20 minutes. 

Preheat oven to 375. 

Drain cooked squash mixture in colander and remove as much water as possible. 

In a medium-sized mixing bowl, combine warm squash mixture with cream cheese, sour cream, cheddar cheese, and remaining butter. Mix well. 

Taste to adjust salt and pepper, then add beaten eggs.

Pour mixture into a lightly greased 9x13 pan. Bake for 25-30 minutes (you want a tiny bit of brown around the edges)

Recipe calls for topping with crushed Cheez-its after 25 minutes and bake for 5 more minutes. The cheese and breadcrumb mixture from Beverly's recipe might be good, too.

Let cool for 10 minutes before serving.

adapted from Ouida's recipe

Beverly’s Squash Casserole

6-8 tender small yellow gooseneck squash 

salt and pepper to taste 

2 tablespoons butter 

1 beef bouillon cube 

small onion, grated 1

 egg, well beaten 

1 cup sour cream 

½ cup breadcrumbs 

½ cup grated cheddar cheese 

Cut up squash and cook until tender. 

Mash squash and while hot, add butter, bouillon cube, and onion. 

Beat egg into sour cream and add to squash. 

Pour into casserole dish. 

Combine breadcrumbs and cheese and sprinkle on top. 

Bake at 350 for approximately 30 minutes.