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As families excitedly await the most highly-anticipated food coma of the year, the chefs of the family prepare to share their traditional Thanksgiving dishes, which are often the passed down recipes from beloved parents and grandparents. I’m confident many Southerners would agree that the way “Grandma used to make it” is the epitome of favorite holiday recipes, and the highly sought after compliment household cooks will quietly hope to hear this Thanksgiving. 

I didn’t have a grandma, but I did have a Meme. Her recipes and ways of cooking were the absolute best (no offense to any grandmas, grannies or gram-grams). My courageous mama and loving aunts have kept her holiday recipes alive in the seven years since she departed into peace.

A Thanksgiving staple my Mama has reminded me of this year is Meme’s squash casserole. It was always well received, and it is believed that she originally obtained this recipe from an old Butler County Community Cookbook. If you’re in need of a Grandma-worthy, but very simple recipe, you can borrow my Meme’s squash casserole.

Ingredients:

• 2 lbs. of yellow squash
• 1 onion
• 2 tsp butter
• 2 cups of Monterey Jack Cheese (or your choice of shredded Cheese)
• Salt and pepper 
• 1 4 oz. can of diced green chilies 
• 1 egg
• 1 cup of cottage cheese
• 2 tsp of flour
• 1-2 tsp of parsley

Instructions:

• Dice the squash and sauté with the onion in butter until tender. 
• Mix with flour, salt, pepper and green chilies.
• Place in a greased baking dish and sprinkle with Monterey Jack Cheese. 
• Combine egg, cottage cheese and Parsley, then layer over the cheese. 
• Bake uncovered for 35 minutes at 400 degrees (or until bubbly).

May your Thanksgiving holiday be filled with wonderful feasts, family and food comas.