3 pounds summer squash 1/2 cup onions, chopped 1/2 cup butter, melted 2 eggs, beaten 1/2 cup saltine cracker crumbs 1 teaspoon salt 1/2 teaspoon black pepper saltine cracker crumbs
Wash squash, cut in half lengthwise, then in 1/4-inch slices. Combine with chopped onion and cook in water to barely cover until both are tender. Drain thoroughly, pressing out excess water with back of spoon. Mash squash and onion with potato masher.
Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper. Pour into greased casserole dish.
Pour remaining butter on top and sprinkle with additional cracker crumbs. Bake at 375 degrees F for 45-60 minutes, or until top is golden brown and bubbly.
This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin. Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death. The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.
I have made this casserole for years, and everyone loves it. It is one of my all-time favorites.
bakers25 November 12, 2012 REVIEW:
Mu husband and I had dinner here many times in the early '80's. We both think that the food at this restaurant was perhaps the best "Southern home cookin" we've ever had. He loves this dish and will often come home from the grocery with a bag full of fresh squash requesting that I make "Aunt Fanny's Squash Casserole" for him. Her Macaroni and Cheese recipe is also to die for; if you have not ever had it, you should try it.
Grits girl July 31, 2012 COMMENT: Fanny Williams Biography
Ms. Williams, the namesake of Aunt Fanny's Cabin, was an African American woman who was born circa 1860. There is no record of her birth. In the 1880s she went to work for the family of Orme Campbell as a nursemaid and cook for many years during which time she acquired the nickname "Aunt Fanny".
Ms. Williams was very active in the community as a fundraiser for her church, Atlanta's Wheat Street Baptist, and an African American medical center in Marietta. The restaurant used her recipes and was named for her by Mr. Campbell's daughter when Ms. Williams was believed to be in her eighties.
Ms. Williams died on November 5, 1949. She is buried at South View Cemetery in Atlanta.
Hoosier Lady September 2, 2011 REVIEW:
Ate this at Aunt Fannie's in the '70's when they gave you the recipe at the restaurant. This is a great recipe and easy to make!
Willemina November 21, 2007 COMMENT: I just found this recipe and will definitely try it as it sounds delicious! Reminds me of a squash casserole I had at the Black-Eyed Pea Restaurant when I lived in Colorado...yummy!
Fat Chuck November 20, 2007 REVIEW:
My wife and I had this at a restaurant and fell in love with it! The chef thought we could find the recipe on line but couldn't give it out in the restaurant. One serving each and it's become a new holiday tradition!
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.