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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie & John Hall Bonner
Added: Wednesday, May 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs.squash
2 eggs
1 lg. onion, chopped
2 cups thick White Sauce
10 Oz. Cracker Barrel Extra-Sharp Cheese (grated)
White Sauce (directions below)
4 Tbsp. butter
4 Tbsp. flour
2 cups milk
1/2 tsp. salt

Directions:
Directions:
Cook squash and onion -- then put in colander and drain off liquid. I mash gently to get squash and onion as dry as possible. Add all ingredients to cooked and drained squash and onion. Cook in a 2 quart casserole dish about 30-40 minutes at 400 degrees. It will be slightly brown on top and set in the middle. Let rest a few minutes before serving.

White Sauce:
Melt butter in dubble boiler top, add flour mixed with salt, and stir until well blended. Pour in milk gradually, stirring constantly. Keep sauce smooth and free of lumps. Bring to a boiling point. Cook for 15 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
(This recipe was in John's family, I have been having this every Christmas since we've been married. It is our family's favorite. When we have squash in the garden, I make of lot of this and freeze in throw away pans. It freezes wonderfully. Thaw in the refrigerator before cooking. If it has been frozen, it will take a little longer in the oven. One less dish you have to prepare at Christmas.)

 

 

 

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