"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gale Touchton
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 - 2 1/2 lbs. fresh yellow or other squash
1/2 cup onion
8 oz. cream cheese
salt and pepper to taste
dash garlic
sleeve of Ritz crackers, crushed

Directions:
Directions:
Boil squash with onion in a small amount of water until tender and drain.

Add cream cheese, salt, pepper and garlic.

Top with crushed Ritz crackers.

Bake at 350 for 25-30 minutes.

Personal Notes:
Personal Notes:
Gale brought this to Thanksgiving one year and it immediately became one of my favorite recipes.

 

 

 

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