Ask any longtime Chattanooga resident about the Town & Country restaurant, and they are bound to tell you about their favorite dish that was served there. Thankfully, the owners published a small booklet of their best recipes right before they closed in 2005. Squash casserole is my designated dish for Thanksgiving dinner, and this adaptation of their famous recipe is my favorite version!
- 3 lbs yellow squash, sliced
- 1 onion, chopped fine
- 1 stick butter
- 1 cup sharp Cheddar
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp all-purpose flour
- 1/2 cup cracker or panko crumbs
- 1/2 tsp ground mustard
- Salt and white pepper to taste
Steam squash in large pot; drain very well and dump into large bowl. Melt 2 tbsp butter in small bowl and stir in crumbs. Add rest of butter, onion, egg, flour, seasonings, and cheeses to squash, and stir well. Spoon into casserole dish sprayed with cooking spray, and sprinkle crumbs on top. Bake 400 degrees 30 minutes.
(Note: for Town & Country’s original recipe, omit Parmesan, egg, crumbs, and ground mustard).