Squash Casserole with Mushrooms

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Butter and a butter knife

Butter and a butter knife (Photo credit: Wikipedia)

Now that spring is here veggie casseroles are worth thinking about. This is just another of the 15 billion ways of serving squash. The main thing is that this one is especially good and easy. You can vary just about any part of this to suit your own taste-buds. This will serve two as a main dish or four as a side dish – just vary the amounts to suit your own needs.

2  fair-sized crook-neck squash
1  large onion
mushrooms, sliced
unsalted butter (about 1 stick)
light wine
kosher salt
pepper
tarragon
coarse crushed saltine crackers

Preheat the oven to 400F. Butter an appropriate-sized casserole dish. Put in a layer of sliced squash.  Put a layer of sliced onion on top of the squash. Put a layer of sliced mushrooms. You can use fresh mushrooms if you’ve got them or canned (usually in a jar) if not. Dot generously with butter. Lightly salt and pepper. Repeat as necessary. When you get to the top layer, then drizzle with a good light wine. A white or rose or so that tastes good to you. Sprinkle tarragon to taste. I like it just enough wine and tarragon to lend taste, but not enough to overpower.

Bake 400F for about 50 minutes to 1 hour. The veggies should be tender but not dried or burned.  Sprinkle a heavy layer of crushed saltines. Dot generously with butter. Back in the oven for 5 to 10 minutes. You want the butter melted and bubbling but the saltines should not be burned. Broil for a few minutes until crackers are lightly browned. Serve while still hot.

Zucchini

Zucchini (Photo credit: Farmanac)

As a variation you could use panko or bread crumbs – but if you do you may have to adjust the salt a bit. The saltines lend just the right amount for the finishing touch. Another variation is to use one yellow and one zucchini, or both zucchini, or whatever. (Kinda’ nice with one yellow and one zucchini).

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