This recipe by Chef Carter Hach, is excerpted from his tribute cookbook, The Hachland Hills Cookbook, to his grandmother, Phila Hach. Carter is the proprietor of Hachland Hills.
Ingredients
2 sticks (1 cup) unsalted butter
2 teaspoons minced garlic
5 pounds yellow squash, thinly sliced
1 small onion, diced
1/2 tablespoons Lawry’s seasoning
1/2 teaspoon each white and black pepper
1 cup pimento cheese
6 ounces cream cheese
Finely ground Funyun crackers
Extra sharp grated cheddar cheese
Preparation
1
Preheat oven to 350F. Melt butter in saucepan, add garlic. Add the squash, onion and saute until softened. Add seaonings, stir well. Place in a large bowl and set aside.
With a spatula, fold pimento cheese and cream cheese into squash. Pour into a greased casserole dish.
Bake 25 minutes until bubbly and browned. Remove from oven and sprinkle with Funyun crackers and grated cheeses. Bake 7 more minutes. Serves 7-10.
