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OF THE 1940'S & 50'S






(Tennessee Valley-style)

Tennessee Farm

The following recipe for Squash Casserole, (Tennessee Valley-style), was given to me by a dear friend, David Fuller, of Decatur, Alabama.  His grandmother served it for years, especially at Thanksgiving dinners.  This southern recipe is so "rich" that it fits in perfectly with the rest of the calorie-laden dishes that were so lovingly prepared to "stuff" her guests on that special holiday!  It is a perfect side dish for country-fried chicken, broiled pork chops, prime rib, or B-B-Q anything!!

3 lbs. fresh (or frozen) summer crookneck Squash
1 or 2 medium onions
5 eggs beaten well
2 sticks of butter, melted
2 lbs. medium cheddar cheese, coarsely grated
1 Lb. box Captain's Wafers, (or similar)
1 pt. heavy cream
Salt and Pepper

Peel onions, and cut into rings; Cut squash into circles the size of a Confederate Silver Dollar; Boil squash until softened (about 45 mins.)   Drain well.   Sauté onion rings with a portion of the butter until translucent, then remove from heat, and set aside.  DO NOT DRAIN.  Soak crumbled Captain's Wafers, in heavy cream; In large bowl, mix crackers, onions and squash together.   At this point, preheat oven to 350°.  Melt butter and cheese together, and add to the crackers, squash & onions; add the 5 beaten eggs to this "rich" mixture, add salt and pepper to taste, and blend well!  Form mixture into a buttered glass baking dish, and for color and texture, top the casserole with more Captain's Wafer crumbs and just a dash (or more if you like) of grated cheddar cheese!  Bake at 350° for 30-40 minutes or until mixture congeals into a custardy consistency, and cheese is well-melted!  Southern Cooking at its best! Enjoy! Delicious!

This recipe serves 5-8 people easily (you'll eat less than you'd think due to richness)


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