Heirloom Recipes

May 11, 2015


Now-a-days there are a ga-zillion recipes at our fingertips through the internet. You can google ingredients or lifestyle or favorite chef and voila! A whole cookbook of recipes to match your needs.


Yet I was recently in a conversation with a niece and we were talking about a recipe from a dear Aunt that passed. Aunt Louise's squash casserole was a summertime favorite at all our many gatherings and celebrations. I have had that recipe, written down, well, let's just say a long, long, long time ago, shall we?


Sometimes in our quest for immediate information, we forget about the tried and true recipes we've gathered over time (yes, yes, a long, long time, sheesh!) And if you google summer squash recipes you'll hit: About 3,140,000 results. I don't know about you but I don't think I'll be sifting through all those to find one close to what I might remember of Aunt Louise's.


This is the best summer squash recipe I've ever had and now I'm going to share it with you. If you choose to make it for your next gathering of family and friends, please post your thoughts on the Mill Spring Farm Store facebook page.


Aunt Louise's Squash Casserole


4-5 small yellow squash, sliced

4-5 small zucchini, sliced

1 large onion, chopped


(cook until tender/firm)


1 tsp basil

2 tbs parsley

2 eggs

1/2 C milk


(mix well, combine with squash/onion)


1 C grated cheddar cheese

1 C crushed crackers

1 can green chiles, chopped


Mix well, half of mixture on bottom of greased casserole. Add squash mixture, dot with butter, top with other half cracker mixture. Bake at 350 for 45 minutes



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