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. My father had a backyard vegetable garden when I was growing up and my mother made squash casserole every year for Thanksgiving; now I make this adaptation from our favorite restaurant for my in-laws.
- 3 lbs yellow squash, sliced
- 1 yellow onion, chopped fine
- 1 stick butter
- 1 cup sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp all-purpose flour
- 1/2 cup cracker or panko bread 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. Add onion, egg, flour, seasonings, and cheeses to squash, and stir well. Spoon into casserole dish sprayed with cooking spray, and sprinkle crumbs on top; melt butter and pour evenly over top. Bake 400 degrees 30 minutes.